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Crockpot Enchilada Casserole

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Makes: 6 servings adjust



  • 1 pound Ground Beef or Chicken
  • 1 ounce Taco Seasoning

Step 1

Brown meat in skillet, drain. Add taco seasoning and 1 1/4 cup water. Simmer 10 minutes.


  • 2 cans Chopped Green Chilis, 4 oz each
  • 1 can Enchilada Sauce, 15 oz, divided
  • 1 can Refried Beans, 16 oz
  • 1 can Canned Cream of Mushroom Soup
  • 1 can Condensed Cheese Soup
  • 4 cups Shredded Mexican Blend Cheese

Step 2

In a bowl, stir together chillis, refried beans, soups, and half the enchilada sauce. Stir in 3 cups of shredded cheese.


  • 10 Corn Tortillas, quartered
  • Tortilla Chips
  • Flour Tortilla

Step 3

Cover bottom of sprayed crockpot with a layer of corn tortillas. Top with a layer of cooked meat, top with cheese mixture. Repeat 2 times. Top with a layer of broken tortilla chips. Top with remaining half can of enchilada sauce and 1 cup cheese. Cover and cook on high 1 hour or low 3 hours. Serve with tortillas or chips.
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