WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, April 11, 2014

EASY ENCHILADAS

1 lb lean ground beef
10 (6-inch size) corn tortillas, quartered
1 pkg (1-oz) taco seasoning mix
1 1/4 cups water
1 jar (12-oz) chunky salsa
1 can (10 3/4-oz) can condensed cream of mushroom soup
1 can (10 3/4-oz) can condensed cream of chicken soup
4 cups Mexican Blend Shredded Cheese

Cook ground beef in a large skillet over medium heat, stirring to crumble, until browned; drain. Add the taco seasoning and water; simmer mixture 15 minutes.

In a medium mixing bowl, mix the salsa and both soups until well combined. Reserve 3/4 cup of the shredded cheese and add the rest to the salsa mixture.

Cover the bottom of the cooker with a layer of the tortilla pieces; top with a layer of the beef then a layer of the salsa mixture. Repeat layers until all ingredients have been used, ending with the tortillas. Top with the remaining 3/4 cup of cheese.

Place lid on cooker on cook on high for approximately 1 hour.


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