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Slow-Cooked Enchilada Casserole Recipe

Tortilla chips and a side salad turn this casserole into a mouthwatering meal. - Denise Waller, Omaha, Nebraska
TOTAL TIME: Prep: 20 min. Cook: 6 hours YIELD:6 servings

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

  • 1. In a skillet, cook beef over medium heat until no longer pink; drain. Stir in enchilada sauce, soup and salt.
  • 2. 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.