Slow-Cooker Layered Enchilada Dinner

(15)
  14 reviews
  • 30 min prep time
  • 5 hr 0 min total time
  • 10 ingredients
  • 6 servings

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

Directions

  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. 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. 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. 4 Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
  5. 5 Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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