SLOW COOKER ENCHILADAS

By nurseliz

Ingredients

• Ingredients
• 1 * 1 pound lean ground beef
• 10 * 10 (6 inch) corn tortillas, quartered
• 1 * 1 (1 ounce) package taco seasoning mix
• 1 1/4 * 1 1/4 cups water
• 1 * 1 (12 ounce) jar chunky salsa
• 1 * 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 * 1 (10.75 ounce) can condensed cream of chicken soup
• 4 * 4 cups shredded Mexican cheese blend

Preparation

Step 1

Directions

1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Nutritional Information open nutritional information

Amount Per Serving Calories: 139 | Total Fat: 0.5g | Cholesterol: 0mg