Update my dinner status, I'm making this tonight.
21 chefs marked this as Favorite
3 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 4 : 10 Active Time: 0 : 10
US/Metric: [convert to metric]
Ingredients
- 5 each Corn tortillas or flour tortillas
- 12 ounces Prepared salsa
- 1 can (12 oz) Ranch Style or Kidney beans drained
- 12 1/2 ounce Canned chicken drained and shredded
- 1 pound Lean ground meat browned and drained (substitute for chicken)
- 1 cup Monterey jack cheese with Japapeno shredded (or your favorite cheese)
Preparation
Make foil handles for crockpot - see below;
To make foil handles, tear off 18x2-inch strips of heavy foil or use regular foil folded to double thickness. Crisscross foil strips in spoke design and place in slow cooker to make lifting of tortilla stack easier.
Place handles in the crockpot.
Place 1 tortilla on bottom of crockpot. Top with small amount of salsa, beans, chicken (or beef) and cheese. Continue layering using remaining ingredients, ending with tortilla and cheese.
Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours. Pull out by foil handles.
Garnish as desired.
