This recipe was featured in Crockin’ Up a Storm.
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.
