Crock Pot Enchiladas

Well, the pool set up has gone awry.  We realized, late last night, that we missed our 'mark', so, the pool was not level.  We are now in the process of draining it. We're never going to get to swim!!

Maybe tonight, we'll get the thing ready.  I'm hoping we can move it without disassembling the whole thing! I'll keep you posted.

We had another new-to-us meal last night.  A crock pot meal.  I'm considering leaving my crock pot on the counter and using it everyday!  It makes life so much easier.

Now, on to the meal:

Ingredients:

1 pound ground meat

1 small onion, chopped

1 tsp Adobo seasoning

1tsp salt

1 tsp pepper

1 can Rotel tomatoes

1 can enchilada sauce (I used Old El Paso)

4 burrito sized tortillas

2 cups shredded cheese

Directions:
Brown ground meat with onion and drain.  Add Adobo, salt and pepper. 
In a small bowl, mix together tomatoes and enchilada sauce. 
Spray crock pot with cooking spray, and place 2 tortillas in the bottom. Cover with half of the seasoned meat, half the tomato mixture and half the cheese.  Make another layer starting with tortillas and ending with cheese.  Cover and cook on low for 5-6 hours.  I served this with Spanish rice and refried beans.  


I did find out that the dish can be cooked on high for 2-3 hours.  {I forgot to plug the pot in.} Good grief, Charlie Brown!  And, you may want to use a couple of paper towel in the lid to keep the condensation down.  I didn't, and the tortillas were just a bit soggy, but good, nonetheless. 


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