Mexican Enchilada Casserolelasagna Crock Pot Food

SLOW COOKER ENCHILADAS

Steps:

• 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.

MEXICAN ENCHILADA CASSEROLE/LASAGNA (CROCK POT)

Steps:

• 1) Put the chicken, beans, corn, and salsa all in the crockpot.
• 2) Cook on low for 8 hours or high for 4 hours.
• 3) When done, add package of cream cheese. Stir around until cream cheese is combined and all the meat has fallen apart, essentially becoming shredded.
• 4) Preheat oven to 400 degrees.
• 5) Line bottom layer of casserole dish (u can use any size, I usually make one big one, and one the size of a bread loaf pan) with corn tortillas. top off with cheese and part of can of enchilada sauce.
• 6) Add a 1 inch layer of the meat from the crock pot.
• 7) Repeat tortilla, cheese, and enchilada layer.
• 8) Repeat 1 inch layer of meat
• 9) End with another layer of tortilla, extra chees, and the rest of the enchilada sauce.
• 10) Put tin foil on dish and pop in oven for 30 minutes. Take off tin foil last 5 minutes.
• 11) Cut into pieces and serve with a dollop of sour cream on top.
• **Variations: You can use a spicy jack cheese instead of cheddar to add spice, along with using spicy salsa in the crock pot. I have also used fat free shredded cheddar and I only got rave responses. No one noticed it was a healthier cheese. Also, you can use pinto beans instead of black, and last, but not least, you can try boneless pork chops instead of chicken. They all come out yum.

CROCK-POT SLOW COOKER ENCHILADA CASSEROLE

Steps:

• Brown ground beef and drain. Add onion and garlic; cook over medium heat until tender and transparent. Add salt and pepper. Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese and olives. Repeat tortillas and other layers two times. Cover and cook on low 6-8 hours Serve with sour cream.

KACCY'S CROCK POT ENCHILADA CASSEROLE

Steps:

• Blend tomatoes with onion and garlic in blender.
• Pour in medium saucepan.
• Add pepper, salt and tomato paste.
• Heat until boiling, then simmer 5 to10 minutes.
• Place 3 tortillas in bottom of crock pot.
• Layer on tortillas 1/3 of ground beef, 1/3 tomato sauce and 1/3 Cheddar cheese, then 3 more tortillas.
• Repeat each layer 2 more times, ending with cheese.
• Cover and cook on low 5 to 6 hours.
• (I usually go 5 hours to keep beef from overcooking).

ENCHILADA MEAT FROM THE CROCK POT

Steps:

• Place the meat in your crock pot.
• Add the onions, chilies, and garlic on top of the meat.
• Pour the canned enchilada sauce over the meat and other ingredients.
• Stir in the cumin.
• Cook on high 6 to 8 hours or until meat is falling apart tender.
• Shred the meat and eat in warm flour tortillas or make the meat into enchilada using corn tortillas.

CROCK POT LAYERED ENCHILADA CASSEROLE

Steps:

• To prepare sauce, blend tomatoes and their liquid with onion and garlic in a blender or food processor. Pour into a medium sized sauce pan. Add the red pepper, salt and tomato paste. Heat to a boil, then simmer for 5-10 minutes.
• Place 3 tortillas in the bottom of the crock pot. Layer 1/3 of the ground beef, 1/3 of the tomato sauce and 1/3 of the cheese. Repeat each layer two more times.
• Cover and cook on low for 6-8 hours.