Slow Cooker Enchilada Casserole

Slow Cooker Enchilada Casserole

• 1 1/2 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 1/2 to 2 cups shredded Cheddar or Jack cheese, or combination
• 12 corn tortillas

Preparation:

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.

* Diana Rattray

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