"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Slow Cooker Beef Enchiladas Recipe

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This recipe for Slow Cooker Beef Enchiladas, by , is from Jaki-Lynn's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jaki-Lynn Dixon
Added: Tuesday, October 16, 2007


1 pound lean ground beef

10 (6 inch) corn tortillas, quartered

1 (1 ounce) package taco seasoning mix

1 1/4 cups water

1 (12 ounce) jar chunky salsa

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of chicken soup

4 cups shredded Mexican cheese blend

Crumble 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 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.




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