Layered Enchilada Dinner

1 #lean Ground beef
1 small onion, chopped
1 clove garlic, minced
1 can cream of mushroom soup
1 small can chopped chilies(or 2)
1 can of enchilada sauce(Greer or Red)either one is tasty. Divided
10) 6" corn tortillas
3 cups shredded Monterey Jack cheese(or Pepper Jack if you like it hot Red Face)
Mexican paprika(the good stuff)
Chopped fresh cilantro(optional)

In a large skillet, cook beef, onion and garlic until browned and throughly cooked. Drain if necessary. Stir in soup, chilies and some enchilada sauce. (reserve 1/4 cup of enchilada sauce.)

Spray 4 quart cooker with cooking spray. Spread reserved enchilada sauce in bottom of cooker. Spread 4 corn tortillas over sauce, overlapping and tearing in half as necessary to make an even layer. Top with one third of beef mixture, spreading evenly. Sprinkle with 1 cup of cheese.

Repeat laying twice, using 3 corn tortillas, half of remaining beef mixture and cheese in each layer. Sprinkle paprika over top.

Cover and cook on low setting for 5-6 hours.

Let stand 5 minutes before serving. Sprinkle with freshly chopped cilantro if desired.

I serve this with a big salad(from my supermarket salad barWink), tortilla chips warmed in the oven and a good picante sauce.

Try this, I think your family will enjoy it.

This message has been edited. Last edited by: DorianGreyed,