Slow Cooker Beef Enchiladas

Ingredients
1 pound lean ground beef
10 (6 inch) corn tortillas, quartered
1 (1 ounce) package taco seasoning mix
1 1/4 cups water
1 (12 ounce) jar chunky salsa
1 (10.75 ounce) can condensed cream of ff mushroom soup
1 (10.75 ounce) can condensed cream of ff chicken soup
4 cups shredded Mexican cheese blend
Directions
1.Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
2.In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
3.Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
4.Cover, and cook on High for 45 minutes to 1 hour.

Slow Cooker Beef Burritos


2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano
2 tablespoons ground cumin
2 teaspoons paprika
¼ teaspoon ground allspice
Black pepper to taste
Salt to taste
Cayenne pepper to taste
1 (3-4 pound) beef roast cut in half
½-1cup cup water or beef broth


1. In a bowl, combine the seasonings* and mix well.
2. Slice onion into rings and place on the bottom of the slow cooker.
3. Pour the ½ cup of water or broth on top of the onions.
4. Place both halves of the roast in the slow cooker and cover all sides the spice mixture.
5. Cook on high for 5 hours or low for 8-10.
6. Using 2 forks, shred the beef.
7.. Serve with large flour tortillas and any topping you choose. We add black beans, salsa, cheese and rice on top of the shredded beef and roll it all up in our tortilla!