Enchilada Casserole Recipe

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Tortilla chips and a side salad turn this casserole into a mouthwatering meal. - Denise Waller, Omaha, Nebraska

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Enchilada Casserole Recipe

Prep: 20 min. Cook: 6 hours

Yield: 4 Servings

20 360 380

Ingredients

1 pound ground beef
2 cans (10 ounces each) enchilada sauce
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
1/4 teaspoon salt
1 package (8-1/2 ounces) flour tortillas, torn
3 cups (12 ounces) shredded cheddar cheese

Directions

In a skillet, cook beef over medium heat until no longer pink; drain. Stir in enchilada sauce, soup and salt.
In a 3-qt. slow cooker, layer a third of the beef mixture, tortillas and cheese. Repeat the layers twice. Cover and cook on low for 6-8 hours or until heated through. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 815 calories, 49 g fat (24 g saturated fat), 174 mg cholesterol, 1,941 mg sodium, 43 g carbohydrate, 1 g fiber, 50 g protein.

Originally published as Enchilada Casserole in Taste of Home Ground Beef Cookbook , p62

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Enchilada Casserole

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Reviewed on Jan. 07, 2012 by leetodtz

We have made this several times and love it. This time we made it in the oven. We just layered it in a dutch oven and cooked at 300 degrees for 1 1/2 hours. Still amazing and allows for dinner without planning ahead.

Reviewed on Nov. 29, 2010 by lindeemckennon

In our house my husband does the cooking, not me. But I thought this recipe sounded good, and looked easy enough. I tried it out, on a busy day. And the fact that you can leave it in the crockpot, and come home to dinner was ideal. My whole family loved it, and I was quite proud!