In a large skillet over medium heat, brown the ground beef until no longer pink, about 5-7 minutes. Drain excess fat, then stir in the enchilada sauce, water, and taco seasoning. Let simmer for 5 minutes.

In a mixing bowl, combine the ROTEL Original Diced Tomatoes and Green Chilies with the Cream of Mushroom Soup. Mix well, then fold in 3 cups of shredded Mexican cheese blend, reserving 1 cup for later.

Grease the bottom and sides of your slow cooker. Layer some quartered corn tortillas at the bottom, then spread half of the beef mixture, followed by half of the cheese mixture. Repeat until finished with a final layer of tortillas, topping with reserved cheese.

Cover the slow cooker and cook on high for 2 hours, or low for 3-4 hours until the edges are bubbling and the cheese is melted and golden.

Let the Slow Cooker Layered Beef Enchiladas sit for about 10 minutes before serving. Garnish with avocado slices and cilantro.