Crock Pot Enchilada Bake

Crock Pot Enchilada Bake

I love easy recipes. Throw them in the pot, leave, go to work, come home, cuddle with my cat, and have dinner. Yeah, I live on the edge. Anyway, here’s this week’s installment of What A Crock! Wednesday.

Crock Pot Enchilada Bake

Crock Pot Enchilada Bake

Too easy. Brown 1 pound of beef. Layer crock pot with tortillas, the beef, shredded cheddar cheese, and then top with 2 cans of enchilada sauce mixed with one can of cream of onion soup and some more cheddar cheese. Cook on low for 7 hours. Serve up.

I’m ….”meh” about this recipe. It was tasty, yes. However, I’m not too thrilled with really soup-y recipes and, as you can tell, this was pretty soup-y. Yes, I could serve it up with a slotted spoon, but that’s just a lot of liquid to waste. Maybe I’m asking too much. Anyway, the tortillas ended up with the consistency of cooked lasagna noodles, so this was like a Mexican lasagna. It needed something. Green chilies, maybe. Maybe pinto beans. Something.

Next week, there will not be a What A Crock! Wednesday entry, as I’m craving Chicken and Dumplings, and will be making the recipe that has already appeared on What A Crock! Wednesday. So sit back, relax, and channel me ideas on what I should cook up next.

2 Comments

  1. Missy Rogers says:

    The cream of onion soup is an interesting addition here. I’ve had crockpot enchilada casserole before but not with that ingredient in it. Tasty but maybe that’s why it was soupy?

    • RunningYooper says:

      Yeah, I was like, “…..really?! Ohhhhkay….” Good idea, maybe I’ll leave that out next time. =)

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