Slow Cooker Enchiladas

Ingredients

• 1 pound lean ground beef
• 1.25 cups water
• 1 package taco seasoning mix , 1 ounce
• 1 jar chunky salsa , 12 ounce
• 1 can condensed cream of mushroom soup , 10.5 ounce
• 1 can condensed cream of chicken soup , 10.5 ounce
• 10 corns tortillas , 6-inch
• 4 cups shredded Mexican cheese blend

Instructions

1. 1

   Crumble ground beef into a large skillet over medium-high heat; cook and stir until evenly browned. Add water and taco seasoning; reduce heat to low and simmer 15 minutes.

2. 2

   Combine salsa, cream of mushroom soup, and cream of chicken soup in a medium bowl. Reserve 3 cups cheese; stir remaining 1 cup cheese into salsa mixture.

3. 3

   Place 1 layer tortillas to cover bottom of a slow cooker. Top with 1 layer ground beef mixture and 1 layer reserved cheese. Repeat layering with remaining tortillas, beef mixture, and cheese, ending with 1 layer tortillas, topped with remaining cheese. Cover slow cooker.

4. 4

   Cook on High for 45 to 60 minutes.