Friday, June 18, 2010

Crockpot Enchilada Casserole

This was an easy meal to make and tasted great. Next time I will only use 1 pound of meat. Seemed to be way too much unless you would make a few more layers, which would work, too.

CROCKPOT ENCHILADA CASSEROLE
Tasteofhome bb

2 lbs. lean ground beef
1 med. onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
2 to 3 tbsp. chili powder or to taste
Salt & pepper
8 flour tortillas
1 can cream of chicken soup
3/4 c. milk
2 c. Cheddar cheese, shredded

Brown beef, onion and garlic. Add tomato sauce and chili powder; salt and
pepper. Heat thoroughly. Spray crock pot with Pam. Line with 2 tortillas.
Cover with 1/3 of meat mixture and cheese. Layer 2 more times beginning
with tortillas, meat mixture and cheese. Top with 2 more tortillas.
Combine soup and milk. Pour over top tortillas. Sprinkle with remaining
cheese. Cook on low for 4 to 5 hours. (Can also be baked in casserole
dish in oven at 350 degrees for 45 minutes.)

2 comments:

  1. This is similar to a recipe I make, but I'm glad to have a crockpot version. The cream of chicken soup is a new edition as well.

    ReplyDelete
  2. I did end up cooking the SlowCooker Sweet and Tangy chicken, and it was fantastic! I might have to borrow this one two! I am now a slow cooker convert! Thanks so much for the wonderful recipes!

    ReplyDelete