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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef. Ingredients:
1 pound lean ground beef |
10 (6 inch) corn tortillas, quartered |
1 (1 ounce) package taco seasoning mix |
1 1/4 cups water |
1 (12 ounce) jar chunky salsa |
1 (10.75 ounce) can condensed cream of mushroom soup |
1 (10.75 ounce) can condensed cream of chicken soup |
4 cups shredded mexican cheese blend |
Directions:
1. 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.
2. 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.
3. 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.
4. Cover, and cook on High for 45 minutes to 1 hour.
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