Slow Cooker Beef Enchiladas

This was a delicious surprise! The combination of ingredients (namely, the Campbell's soup) threw me off, but the end result was very delicious. I made a few healthier variations along the way, and no flavor or texture was sacrificed. I am excited to have so much left over and will definitely be making this again.

I used my 5qt crock pot to make this recipe.


Ingredients
- 1.5 pound lean ground beef (I used 93/7 fat beef)
- 6 (8 inch) soy/wheat/flax tortillas, quartered
- 1 (1 ounce) package taco seasoning mix
- 1 (14 ounce) jar chunky salsa
- 1 (10.75 ounce) fat free can condensed cream of mushroom soup
- 1 (10.75 ounce) fat free can condensed cream of chicken soup
- 4 cups shredded reduced fat Sargento Mexican cheese blend

Directions

1. Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
2. In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
3. Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese 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 on High for 1 hour to 1.5 hours (cooking time may vary with your crock pot, check frequently after 1 hour mark).