Slow Cooker Enchilada Casserole

Ingredients

  • 1 ½ pounds lean ground beef
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can diced green chilies
  • 3 tsp. chili powder
  • 1 can pinto beans, drained
  • 1 ½ to 2 cups shredded Cheddar or Jack cheese, or combination
  • + 1 more ingredients
    • 12 corn tortillas

Brown ground beef and drain. Add chili powder, green chiles, soups, beans and 1 can water. Layer chili mix, tortillas, chili mix, cheese, tortillas. Repeat layers until all is used. Cover and cook on low for 6 to 8 hours. Serves 4 to 6. More Recipes: Chili Con Carne Crockpot Hash Brown Casserole...

View full recipe at SpringPad

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