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Slow-Cooked Enchilada Casserole

Tortilla chips and a side salad turn this casserole into a fun meal with very little effort. —Denise Waller, Omaha, Nebraska
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    6 servings


  • 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 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 until heated through, 6-8 hours.
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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  • amsm
    Apr 5, 2016

    This dish is fair if you are looking for something quick to throw in a crock pot. I will most likely not make this again.

  • LadyArmstrong
    Dec 29, 2015

    Not good. I think I'm spoiled from my homemade enchilada sauce. Will try again without the canned stuff. Tortillas also got soggy.

  • leetodtz
    Jan 7, 2012

    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.

  • lindeemckennon
    Nov 29, 2010

    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!

    Jan 18, 2010

    tastes like soup can special

  • lindasfolly
    Feb 19, 2009

    I used green enchilada sauce. Good