October 30, 2014
3 hrs 15 mins
1 pound cooked 95% lean ground beef (mince)
2 cans cream of chicken soup, condensed
2 cans refried beans, vegetarian
1 cup Pace Picante Mild Salsa, or similar
2 cups Reduced Fat shredded cheddar cheese
12 corn tortillas (standard size)
1Mix cooked ground beef with soup, refried beans, salsa, and 1 cup of cheese.
3Add 4 tortillas to bottom of slow cooker then add 1/3 of meat mixture. Repeat 2 more times ending with meat mixture. Top with remaining 1 cup of cheese.
5Cook on High for 3-4 hours, or low for 6 hours per my WestBend 6 quart slow cooker (6L for outside USA)
6No tea towel required
8Weight Watchers Points Plus are 10PP/serving if divided into 8 servings; 8PP/serving if divided into 10 servings.
10(Note from recipe submitter: recipe modified to be low-fat and increased fiber but inspired by Stephanie Holmberg on SCR4F Facebook page)
Submitted by Larell Adney Strickland
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