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.

file photo