Mock Enchiladas

To make this a one-dish meal, serve this dish over shredded lettuce and topped with chopped green onion, a dollop of sour cream, and some guacamole.

Serves 8

Ingredients:

• 2 pounds lean ground beef
• 1 large onion, peeled and diced
• 1 (4 ½-ounce) can chopped chilies
• 1 (12-ounce) jar mild enchilada sauce
• 1 (10 ½-ounce) can golden mushroom soup
• 1 (10 ½-ounce) can Cheddar cheese soup
• 1 (10 ½-ounce) can cream of mushroom soup
• 1 (10 ½-ounce) can cream of celery soup
• 2 cups refried beans
• Plain corn tortilla chips, to taste

1. Add the ground beef and diced onion to a nonstick skillet over medium heat; brown the hamburger for 15 minutes, until cooked through, breaking it apart and stirring it into the onions as you do so. Drain and discard any fat that is rendered from the ground beef.
2. Add the cooked beef and onions to the slow cooker. Stir in the chilies, enchilada sauce, soups, and refried beans. Cover and cook on low for 6 hours.
3. Stir 8 ounces or more tortilla chips into the mixture in the slow cooker. Cover and cook on low for 15 minutes or until the tortilla chips are soft.