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Slow-Cooker Layered Enchilada Dinner
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Prep Time:
30 minutes
Total Time:
5 hours
Creamy slow-cooked casserole with canned soup, extra cheese, and savory enchilada sauce.
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 oz) Old El Paso™ Chopped Green Chiles
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 10 corn tortillas (6 inch)
  • 3 cups shredded Monterey Jack cheese (12 oz)
  • Paprika
  • Chopped fresh cilantro
Instructions:
  • In a 10-inch skillet over medium-high heat, sauté the ground beef, onion, and garlic, stirring occasionally, until the beef is fully cooked; then drain off any excess fat. Mix in the soup and chiles.
  • Prepare the slow cooker by spraying it with cooking spray. Spread 1/4 cup of enchilada sauce on the bottom. Layer with 4 corn tortillas, overlapping as needed. Spread 1/3 of the beef mixture evenly. Drizzle with 1/4 cup enchilada sauce and sprinkle with 1 cup of cheese.
  • Layer the remaining beef mixture, enchilada sauce, and cheese with 3 corn tortillas twice more. Finish by sprinkling paprika over the top.
  • Cover the dish and let it simmer on low heat for 4 and a half to 5 and a half hours.
  • Allow to sit for approximately 5 minutes before presenting. Garnish each serving with fresh cilantro.

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