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Introduced in the early 70's, Rival trademarked the first slow cooker under the name Crock Pot. The crock pot isn't utilized as often now as it was when it was first introduced. There are many advantages to using a crock pot that many cooks who have not tried using one may not be aware of.

*Enhances flavors and tenderizes-the long cooking time allows the food to marry for a longer period of time and tenderizes the meat making it tender and juicy.

*Time saver-no time standing over several cooking pots on the stove and one pot means less clean-up.

*Convenience and peace of mind-the crock pot is handy during dinner parties for keeping foods warm, allows extra room for other cooking on the stove-top or in the oven and there is little chance for burning a meal in the crock pot.

The crock pot is our friend and in my case, my best friend in the kitchen. The incredible versatile crock pot can be used for more than roasts, stews and soups. Many of our favorite casseroles can be prepared in the crock pot with just some minor adjusting. This crock pot casserole is packed with spicy flavors but can be adjusted to your family's likeness. This is the basic recipe but some alternative ingredients that I like to use are added to the end of the recipe.

CROCK POT ENCHILADA CASSEROLE

1 lb lean ground beef

1 small onion, chopped

1 clove garlic, finely chopped

1 can (10 oz) condensed cream of mushroom soup

1 can (4.5 oz) green chilies, chopped

1 can (10 oz) enchilada sauce

10 corn tortillas

3 cups Monterey Jack cheese, shredded

Fresh Cilantro, chopped for garnish and flavor (optional)

Sour Cream (optional)

*In a large skillet, cook ground beef, onion and garlic until thoroughly cooked, drain. Return to skillet, add soup and chilies.

*Spray the inside of the crock pot with non-stick cooking spray (this will help with clean-up later). Spread 1/4 cup of the enchilada sauce into the bottom of the crock pot. Place 4 corn tortillas over the sauce. Break or overlap the tortillas as needed to form an even layer. Top with a third of the beef mixture. Pour another 1/4 cup of the enchilada sauce over the meat mixture. Place one cup of cheese as the next layer.

*Repeat layering twice, using three corn tortillas, half of beef mixture, enchilada sauce and cheese on the rest of the layers.

*Cover and cook on low for 4-5 hours. Sprinkle with fresh cilantro and sour cream and serve.

Want more flavors? Exchange some of the Monterey Jack cheese with Pepper Jack, add a layer of Roma tomatoes, black olives or a can of rinsed and drained black beans. Spice it up even more with two chopped Jalpneo peppers.

The creaminess of the soup keeps this casserole from drying and adds extra flavor. Other cream soup variations can be substituted such as cream of celery soup. Add a colorful side salad and this is a complete meal packed with flavor.

Learn more about this author, Angela Pollock.
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