Great Halloween Supper--Ready when you are!

Do you love Halloween?  I don't know about you, but here, in The Woodlands, TX, we have been anxiously awaiting the arrival of cooler temperatures.  They have finally arrived and this wonderful crock pot enchilada casserole is great for a chilly night.  This recipe can be made late in the day, as it requires only 2  hours of cooking. You can whip it up this afternoon and have it for supper after a round of trick or treating. 

Sometimes when we have some leftover queso, I add that in
as one of my layers.  It makes this dish super tasty and creamy!

Here's all you need to know:

INGREDIENTS
1 to 1 1/2 lb. ground beef or ground turkey (LEAN)
1 medium onion, chopped
1 bottle of Taco Sauce (old El Paso or Taco Bell brands will do)
1 can of Enchilada Sauce.  (I recommend Hatch brand Tex-Mex Enchilada Sauce)
1 can reduced-fat cream of mushroom soup
1 can reduced-fat cream of chicken soup
1 4 oz. can of chopped green chiles
1 package of shredded cheddar cheese (I use reduced fat)
12 tortillas (I use low-fat, whole wheat, and always buy 2 packages, b/c sometimes 12 isn't enough)

DIRECTIONS

1. Brown ground beef/turkey with onion and drain.
2. Cut tortillas into fourths, like little pieces of pie.
3. (Reserve 1/4 c. of enchilada sauce) Mix together the enchilada sauce, taco sauce, soups and green chiles.  Add ground beef and onion and mix to incorporate.
4. Add the reserved 1/4 c. of enchilada sauce to crock pot that has been sprayed with non-stick cooking spray.
5. Add next a layer of tortillas, meat and sauce mixture, sprinkle with shredded cheese and repeat.  I like to end with a layer of tortillas.
6. Cook on low for 2 hours, then change setting to warm until you are ready to serve. 

We enjoy this delicious Tex-Mex Enchilada Casserole with taco salad.  It's one of our favorite crock pot dishes.  Enjoy!