Using a slow-cooker makes this cheesy, Mexican-inspired dish a fuss-free meal.Ingredients
1 pound 85% lean ground beef
1 small onion, chopped (about 1/3 cup)
1 clove garlic, finely chopped
1 can (10-3/4 ounce) low-sodium condensed cream of mushroom soup
1 can (4.5 ounce) chopped green chiles
1 can (10 ounce) enchilada sauce
6 corn tortillas (6-inch) (low-carb available)
2 cups shredded Monterey Jack cheese (12 ounces)
Chopped fresh cilantro (optional)
In a 10-inch skillet, cook ground beef, onion, and garlic clove over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.
Spray 3-1/2 to 4-quart slow cooker with cooking spray. Place 3 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of the beef mixture, spreading evenly. Drizzle with about 1/4 cup of the enchilada sauce. Sprinkle with 1 cup of the cheese.
Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce, and cheese in each layer. Sprinkle paprika over top.
Cover; cook on low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro, if desired.
Prep Time: 30 minutes - Total Time: 5:00 hours - Makes 6 servings
- Calories - 418
- Total Fat - 27g
- Saturated Fat - 13g
- Sodium - 645mg
- Carbohydrates - 18g
- Dietary Fiber - 3g
- Protein - 25g