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1 pound ground beef or chicken
1 ounce taco seasoning mix
2 cans (4 ounces each) green chiles
1 can (16 ounces) refried beans
1 can (10 3/4 ounces) cream of mushroom soup
1 can (10 3/4 ounces) cheese soup
1 can (15 ounces) enchilada sauce, divided
4 cups shredded Mexican cheese blend, divided
10 corn tortillas, quartered

  • Brown the meat in a skillet over medium-high heat. Add taco seasoning and 1 1/4 cups water. Simmer for 15 minutes over low heat.
  • In a bowl, stir together the chiles, refried beans, cream of mushroom and cheese soups and half of the enchilada sauce. Mix in 3 cups of the shredded cheese, reserving 1 cup.
  • Cover bottom of the slow cooker with a layer of tortillas. Top with a layer of cooked meat, and top with a layer of the cheese mixture. Repeat layers as ingredients allow, ending with a layer of tortillas.
  • Top with the reserved enchilada sauce and cheese. Cover and cook on high for 1 hour or low for 3 hours.

Servings: 8. Serving size: 2 cups. Per serving: 517 calories, 30.7 g protein, 26.5 g fat, 34.7 g carbohydrates, 7.5 g dietary fiber, 1,540 mg sodium, 7 g sugars, 91 mg cholesterol 

Kimberly Broadus | Deep East Texas EC

Cook’s Tip: You can prepare this the night before and refrigerate. The next day, put it in the slow cooker and add about 30 minutes to the cooking time.

February 2013 Recipe Contest Recipe Contest