They Call It Mexican Food NOT Mexican't Food

This Slow Cooker Enchilada dish was a tasty new recipe that I tried for the first time this week and was really happy with it. I'll go ahead and post what the recipe says to do, but afterwards make my suggestions of what I am going to do the next time I make it.

Slow Cooker Enchiladas

1 lbs. lean ground beef

10 (6 inch) corn tortillas, quartered
1 (1.5 ounce) taco seasoning mix

1 1/4 cups water
1 (12 ounce) jar chunky salsa
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
4 cups shredded Mexican cheese blend (I used only 2 cups or so)

1. Cook beef, then add taco seasoning and water

2. In bowl, stir together salsa, cream of mushroom soup & cream of chicken soup. Mix in most of the cheese, reserving some for top.

3. Place a layer of tortillas on the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then a layer of cheese/soup mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.

4. Cover and cook for 45 mins - 1 hour.

We both really enjoyed it, we thought that it would have been better with 3 tortilla layers and substitute in some rice layers. We also wanted to throw in some onions and canned mushrooms. But again, we just made it with what they asked and it was pretty good still and so were the left overs. I suggest make it once, but definitely not as many corn tortillas as they ask, then add to what you think will taste better.