Slow Cooker Enchiladas

Ingredients

• pound lean ground beef
• 1/4 cup swater
• (1 ounce) packagetaco seasoning mix
• (12 ounce) jarchunky salsa
• (10.5 ounce) can condensed cream of mushroom soup
• (10.5 ounce) can condensed cream of chicken soup
• (6-inch) corn tortillas, quart ered
• cup sshredded Mexican cheese blend

Instructions

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. 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. 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. Cook on High for 45 to 60 minutes.