Crockpot Enchiladas

1 pound ground beef

10-6" corn tortillas; cut into quarters

1 regular size package of taco seasoning

1 1/4 cup water

12 ounces of chunky salsa in a jar

1 regular sized can of cream of mushroom soup; undiluted

1 regular sized can of cream of chicken soup; undiluted

4 cups shredded Mexican-Blend or Cheddar Cheese

Brown beef with taco seasoning until completely cooked. Stir in the water. Cook for 15 minutes more over LOW heat.

In medium bowl, stir together the salsa and both soups. Add all but 3/4 cup of the cheese which you will use later on.

Spray your crockpot with PAM. Place a layer of corn tortilla quarters on bottom of crockpot. Place some ground beef mixture on this. Cover with a scoop of cheese. Repeat all layers until everything is used. Sprinkle cheese on the very top of everything.

Cover and cook on HIGH for 45-60 minutes. Enjoy!!!

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