An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef.
Ingredients
- lean ground beef: 1 pound
- corn tortillas, quartered: 10 piece (6 inch)
- taco seasoning mix: 1 pack (1 ounce pack)
- ¼ cups water: 1 piece
- chunky salsa: 1 jar (12 ounce jar)
- condensed cream of mushroom soup: 1 can (10.75 ounce can)
- condensed cream of chicken soup: 1 can (10.75 ounce can)
- Mexican cheese blend: 4 cups (shredded)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Cover, and cook on High for 45 minutes to 1 hour.
