LAYERED ENCHILADA DINNER
1 lb lean ground beef
1 small onion, chopped (about 1/3 cup)
1 garlic clove, finely chopped
1 can (10-3.4 oz) condensed cream of mushroom soup
1 can (4.5 oz) Old El Paso chopped green chiles
1 can (10 oz) Old El Paso enchilada sauce
10 corn tortillas (6-inch)
3 cups shredded Monterey Jace cheese (12 oz)
Chopped fresh cilantro
In 10-inch skillet, cook the ground beef, onion and garlic over medium-high heat, stirring frequently, until the beef is thoroughly cooked; drain. Stir in soup and chiles.
Spray 3-1/2 to 4-quart slow cooker with cooking spary. Spread about 1/4 cup of the enchilada sauce in the bottom of the slow cooker. Place 4 corn tortillas over the sauce, overlapping and tearing 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 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 the top.
Cover; cook on LOW fo 4-1/2 to 5-1/2 hours.
Let stand about 5 minutes before serving. Sprinkle individual servings with fresh cilantro.
*recipe taken from Pillsbury's 2009 Annual Recipes