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
Slow Cooker Enchiladas
Ingredients
- 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
Instructions
- 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.
Freezer to Slow Cooker Instructions
- 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.
Kim says
This was absolutely delicious!! Even my picky eaters gobbled it up. This is an especially good recipe for those nights when family members are eating at different intervals…just keep it on warm and let them serve themselves.
Sidetracked Sarah says
I totally agree with you Kim. Thanks for letting me know you & your family liked it!