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Slow-Cooked Enchilada Casserole

Total Time

Prep: 20 min. Cook: 6 hours

Makes

6 servings

Tortilla chips and a side salad turn this savory casserole into a fun and festive meal with very little effort. —Denise Waller, Omaha, Nebraska
Slow-Cooked Enchilada Casserole Recipe photo by Taste of Home

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 into 3-inch pieces
  • 3 cups shredded cheddar cheese

Directions

  1. In a skillet, cook beef over medium heat until no longer pink; crumble meat; 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 6-8 hours or until heated through.

Nutrition Facts

1 serving: 568 calories, 35g fat (16g saturated fat), 105mg cholesterol, 1610mg sodium, 30g carbohydrate (4g sugars, 3g fiber), 31g protein.

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