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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Slow Cooker Enchiladas Recipe

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This recipe for Slow Cooker Enchiladas is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound ground beef
10 (6-inch) corn tortillas, quartered
1 (1-oz) package taco seasoning mix
1-1/4 cups water
1 (12-oz) jar chunky salsa
1 (10.75-oz) can condensed cream of mushroom soup
1 (10.75-oz) can condensed cream of chicken soup
4 cups shredded Mexican cheese blend
Directions:
Directions:
Crumbled the ground beef into a skillet over medium high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat. 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. 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 the stuff, ending with a layer of tortillas on the top. Top with remaining cheese. Cover, and cook on High for 45 minutes to 1 hour.
Number Of Servings:
Number Of Servings:
6

 

 

 

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