I think that I could eat mexican food every day of the week, but my husband does not agree with me! Here’s one that you will hopefully love!
Slow Cooker Enchiladas
1 pound lean ground beef
1 chopped onion
10 flour tortillas, quartered
1 package taco seasoning
1 1/4 cups water
1 (12 ounce) jar salsa
2 cans condensed cream of chicken soup
3 cups shredded Mexican cheese blend
- Brown ground beef and onion together. Drain.
- In a medium bowl, stir together the salsa and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
- Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
- Cover, and cook on High for 45 minutes to 1 hour or on low for 2-3 hours.
If you’d like to do this one freezer to slow cooker, you will have to have 3 separate bags. One would contain the ground beef and onion mix. The next would contain the salsa, soup and cheese. Lastly, the cheese for the top would be added in a different bag. You would wait to assemble it the day of cooking.