- 2 pounds [900 g] lean ground beef
- 1 medium onion, chopped
- 1 clove garlic, minced
or
1 teaspoon [5 mL] garlic powder
- 1 [15-ounce / 426-mL] can tomato sauce
- 2 to 3 tablespoons [30 to 45 mL] chili powder, or to taste
- Salt and pepper, to taste
- 8 flour tortillas
- 2 cups [450 g] shredded Cheddar cheese
- 1 [10-ounce / 284-mL] can cream of chicken soup concentrate
- 3/4 cup [190 mL] milk
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- Brown togeher ground beef, chopped onion and minced garlic or garlic powder.
- Add tomato sauce and chili powder; salt and pepper.
- Heat thoroughly.
- Spray slow cooker with vegetable spray.
- Line slow cooker with 2 flour tortillas.
- Cover with 1/3rd of meat mixture, and 1/4th of shredded Cheddar cheese.
- Repeat layers 2 more times.
- Top with remaining tortillas.
- Combine cream of chicken soup concentrate and milk.
- Pour over top tortillas.
- Sprinkle with remaining shredded Cheddar cheese.
- Cook on 'LOW', for 4 to 5 hours.
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