Slow Cooker Layered Enchilada Dinner

By lamarandrose

The secret to this creamy, slow-cooked casserole is simple canned soup, extra cheese, and smooth enchilada sauce

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

Details

Servings 6
Preparation time 30mins
Cooking time 35mins

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.