Thursday, July 31, 2014

Slow-Cooker Layered Enchilada Dinner

Easy and delicious:)  Two very important words to describe this recipe.  This south of the border casserole consists of ground beef which has been browned, some onion and garlic. soup, green chiles, enchilada sauce, tortillas and cheese.  The recipe calls for Monterey Jack cheese, but I used Mexican cheese.  

Start by making a sauce with the ground beef, onion, garlic, soup and chilies.  Next, you begin the layering process.  Some enchilada sauce is spread in the bottom of your slow cooker.  Cover the sauce with corn tortillas.  Next the beef mixture is spread over the tortillas and drizzled with some enchilada sauce.  Sprinkle some cheese over the mixture and repeat the layers.  Once you have constructed your casserole, sprinkle with some paprika.  Cover and cook on low for about 4 1/2 hours.  Be sure to let the casserole sit about 10 minutes before you serve.  This was the hardest part.  It looked and smelled soo good everyone wanted to try it.

The recipe suggest garnishing your casserole with some chopped fresh cilantro.  I garnished mine with some sour cream and chopped tomatoes.

The result:  A flavorful casserole that is very tasty and a perfect dinner.

Slow-Cooker Layered Enchilada Dinner
From Betty Crocker

1 lb lean (at least 80%) ground beef
1small 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)  chopped green chiles
1 can (10 oz)  enchilada sauce
10 corn tortillas (6 inch)
3 cups shredded Monterey Jack cheese (12 oz)
Chopped fresh cilantro

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.
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. Sprinkle individual servings with cilantro.


  1. My mouth is waaaatering! Though in this weather I think I would do it in the oven. But enchiladas sound really appealing.

  2. Easy and delicious...well, two words say everything.