Slow Cooker Layered Enchilada Dinner

By

PREP TIME 30 Min
TOTAL TIME 5 Hr
SERVINGS 6


1 Serving (1 Serving)

Calories 500
(Calories from Fat 280),

Total Fat 31g
(Saturated Fat 15g,
Trans Fat 1g),
Cholesterol 100mg;
Sodium 1240mg;
Total Carbohydrate 27g
(Dietary Fiber 3g,
Sugars 3g),
Protein 30g;

Percent Daily Value*:

Vitamin A 15.00%;
Vitamin C 2.00%;
Calcium 50.00%;
Iron 15.00%;

Exchanges:

2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
3 1/2 High-Fat Meat;
0 Fat;

Carbohydrate Choices:

2;

*Percent Daily Values are based on a 2,000 calorie diet.

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Ingredients

  • 1 lb lean (at least 80%) ground beef
  • 1 small onion, chopped (about 1/3 cup)
  • 1 clove garlic, finely chopped
  • 1 can (10 3/4 oz) condensed cream of mushroom soup
  • 1 can (4.5 oz) Old El Paso® chopped green chiles
  • 1 can (10 oz) Old El Paso® enchilada sauce
  • 10 corn tortillas (6 inch)
  • 3 cups shredded Monterey Jack cheese (12 oz)
  • Paprika
  • Chopped fresh cilantro

Preparation

Step 1

1 In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.

2 Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese.

3 Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.

4 Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.

5 Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.

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