- 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
- 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: 6 servings.
Reviews for Slow-Cooked Enchilada Casserole
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"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."
"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!"
"tastes like soup can special"
"I used green enchilada sauce. Good"