1. Brown the meat in a skillet over medium- high heat. When cooked add taco seasoning and 1 1/4 cups water. Simmer for 15 minutes over low heat.
2. In a bowl, stir together the chiles, refried beans, cream of mushroom and cheese soups and half of the enchilada sauce. Mix in 3 cups of the shredded cheese, reserving 1 cup.
3. Cover bottom of the slow cooker with a layer of tortillas. Top with a layer of cooked meat, and top with a layer of the cheese mixture. Repeat layers as ingredients allow, ending with a layer of tortillas.
4. Top with the reserved enchilada sauce and cheese. Cover and cook on high for 1 hour or low for 3 hours.
You can prepare this the night before and refrigerate. The next day, put in the slow cooker and add about 30 minutes to the cooking time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (630g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 417 (35%)|
|Amt Per Serving||% DV|
|Total Fat 46.4g||62 %|
|Saturated Fat 22g||110 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 148.4mg||46 %|
|Sodium 2002.1mg||69 %|
|Potassium 1222.7mg||32 %|
|Total Carbohydrate 147.4g||43 %|
|Dietary Fiber 23g||92 %|
|Sugars, other 124.3g|
|Protein 54.6g||78 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1198
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