I needed a dish for fellowship on Sunday. Last week I asked Dawn what I should make and she said enchiladas. But I couldn't figure out how to keep them warm. So I googled crock pot enchiladas and came up with this recipe. Which was oh so easy. And oh so good.
I knew Saturday would be busy so I threw it together on Friday evening and put the crock pot in the fridge. Sunday morning I took it out and let it come to room temperature while I was getting ready for church. Then when we arrived at the meeting I plugged it up. By the time the preaching was done (about two hours for service) lunch was bubbling away. This dish was a huge hit and I received requests for the recipe and returned home with an empty pot.
Notes: I intended to serve it with sour cream and jalapenos to top it, but I left them sitting in the fridge at home. I still think that would be a nice addition. We are not salt eaters at all and I thought it was a little salty tasting. Probably from the canned soups. I would look for low sodium substitutes next time I make it. I think this would be very good with chicken or pulled pork, also. I doubled the recipe to fill my crock pot to the top.
Ingredients:
1 pound lean ground beef
10 (6 inch) corn tortillas, quartered
1 (1 ounce) package taco seasoning mix (I used my home made taco seasoning)
1 1/4 cups water
1 (12 ounce) jar chunky salsa
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
4 cups shredded Mexican cheese blend
Directions:
1. Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned.
2. Add taco seasoning and water; simmer for 15 minutes over low heat.
3. In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
4. Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and 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.
5. Top with remaining cheese.
6. Cover, and cook on High for 45 minutes to 1 hour.
April 30, 2012
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Well, that sounds delicious...and I do love the ease of a crockpot! I will have to give it a try!
ReplyDeleteYUM!! I'm always searching for new crock pot recipes! I'll have to try this one!
ReplyDeleteOh this WAS good! The dad-in-law told somebody to go try this because it was good, and when she went to get some, it was all gone!! lol!:) It was perfectly spicy :) Thanks for the recipe.
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