Wednesday, December 29, 2010

Slow Cooker Layered Enchilada Dinner Recipe

As you may have noticed, I've had a lot of baking/cooking time lately! I took off the 4 days between Christmas and New Years and had a goal of baking something and cooking dinner everyday! Along with some cleaning and errands mixed in there. And so far they have been successful! Here is another dinner I made. I love crockpot recipes as you can throw all the ingredients in the morning and not worry about it until it's ready at dinnertime! 
Taste: Pretty flavorful. The corn added a flavor contrast.
Texture: The recipe called for corn tortillas, but I don't like the taste. I think they would have held up a little more. The corn tortillas became mushy, but they still tasted good.
Would I make this again?: Maybe, it didn't totally impress me, but was really easy.
Slow Cooker Layered Enchilada Dinner Recipe
Adapted from Pillsbury

1 lb lean (at least 80%) ground beef
1 small onion, chopped (about 1/3 cup)
1 clove garlic, finely chopped
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (4.5 oz) Old El Paso® chopped green chiles
1 can (10 oz) Old El Paso® enchilada sauce
10 corn tortillas (6 inch)
1 bag frozen southwestern flavor corn
3 cups shredded Monterey Jack cheese (12 oz)

1. In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.

2. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese and 1/3 of the corn.

3. Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.

4. Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.

5. Let stand about 5 minutes before serving

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