If you've never cooked with Chorizo, you are seriously missing out!  It's a sweet and semi-spicy Mexican Sausage.  You can actually buy it mild or hot, but I prefer to buy it mild because it already does have quite a bit of a kick.  You can find chorizo with all of the other sausages in your grocery store.....I'm sure you've just never noticed it before ;)

I love making Enchilada Casseroles in my slow cooker because they turn out SO well!  They take away the worry of rolling individual Enchiladas (which can be intimidating) and turn it into an easy and delicious meal.

With only a few weeks left before Christmas, and lots to do, make things easy on yourself and add this one to your menu plan this week.  Your family or guests are going to LOVE this!  

Enchilada Casserole

Ingredients:
12 oz. chorizo, browned
3/4 lb. ground beef, browned
1 medium onion, chopped
2 cups diced tomato (fresh)
1 (10 oz.) can Mild Red Enchilada Sauce
1 (10 oz.) can Mild Green Enchilada Sauce
2 cups shredded Mexican blend cheese
9 small round flour tortillas    

Directions: (I used a 6.5 Quart slow cooker for this)
Spray your crock with non-stick spray liberally. Place 3 of your tortillas into the bottom of your crock.  You may need to cut them to make them fit. Layer in half of the browned beef, half of the onions, half of the tomatoes and half of the chorizo. Pour half of the red enchilada sauce over the top. Top it with 1/2 cup of the shredded cheese. Do this whole process once more, then top it with another layer of tortillas, the entire can of Green Enchilada sauce, and the remaining cup of shredded cheese.
Cook on LOW for 4-6 hours or on HIGH for 2-3 hours. ENJOY!

For the original post, with step-by-step pictures and directions, click here.

For more great slow-cooker recipes, visit www.slowcookeradventures.com

Happy Slow-Cooking!
Hope