Slow-Cooker Layered Enchilada Dinner

Name: Slow-Cooker Layered Enchilada Dinner
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Mexican
Ingredients: 128 grams can Old El Paso® chopped green chiles; 305 grams can condensed cream of mushroom soup; 10 6-inchs corn tortillas (6 inch); 283 grams can Old El Paso® enchilada sauce; 6 servings Chopped fresh cilantro; 1 clove garlic, finely chopped; 454 grams lean (at least 80%) ground beef; 340 grams cups shredded Monterey Jack cheese; 79 milliliters small onion, chopped (about; 6 servings Paprika

You can never have too many main course recipes, so give Slow-Cooker Layered Enchilada Dinner a try. This gluten free recipe serves 6. One serving contains 474 calories, 36g of protein, and 24g of fat. If you have paprika, monterey jack cheese, enchilada sauce, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 5 hours.

Instructions

In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.

Ingredients you will need

Ground Beef

Chili Pepper

Garlic

Onion

Beef

Soup

Equipment you will use

Frying Pan

Spray 3 1/2- to 4-quart slow cooker with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Slow Cooker

Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker.

Ingredients you will need

Enchilada Sauce

Spread

Equipment you will use

Slow Cooker

Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly.

Ingredients you will need

Corn Tortilla

Sauce

Beef

Drizzle with about 1/4 cup enchilada sauce.

Ingredients you will need

Enchilada Sauce

Sprinkle with 1 cup of the cheese.

Ingredients you will need

Cheese

Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer.

Ingredients you will need

Enchilada Sauce

Corn Tortilla

Cheese

Beef

Sprinkle paprika over top.

Ingredients you will need

Paprika

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.

Ingredients you will need

Cilantro

Equipment

Frying Pan

Slow Cooker

Ingredients

Servings:

128grams

can Old El Paso® chopped green chiles 305grams

can condensed cream of mushroom soup 106-inchs

corn tortillas (6 inch)283grams

can Old El Paso® enchilada sauce 6servings

Chopped fresh cilantro 1clove

garlic, finely chopped 454grams

lean (at least 80%) ground beef 340grams

cups shredded Monterey Jack cheese 79milliliters

small onion, chopped (about 6servings

Paprika

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.