Crockpot Enchiladas

With a large stack of corn tortillas to use, and an excess of salsa, this was a mishmash recipe.  Quick to prepare, this recipe can be made when you walk in the door from work, then you can take a jog around the block for an hour.  When you get back, you'll be greeted by the smell of spicy taco seasoning and cheese.

1 pound lean ground beef
9 (6 inch) corn tortillas, (Cut 6 in half and leave 3 whole)
1 (1 ounce) package taco seasoning mix
1 1/4 cups water
1 (12 ounce) jar chunky salsa
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded cheddar cheese
1/4 cup kefir (or sour cream)

Crumble the ground beef into a skillet over medium-high heat.
Cook and stir until evenly browned.
Add taco seasoning and water; simmer for 15 minutes over low heat.
In a bowl, stir together the salsa and cream of mushroom soup.
Place a layer of tortillas covering the bottom of a slow cooker (4 halves around the edges and a whole one in the center).
Scoop a layer of the ground beef over that, sprinkle with cheese and then spoon a layer of the salsa/soup mixture. 
Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top.
Top with remaining cheese and a dollop of kefir cheese.
Cover, and cook on High for 45 minutes to 1 hour.
Stay hungry my friend!