Slow-Cooked Enchilada Casserole
TOTAL TIME: Prep: 20 min. Cook: 6 hours
YIELD: 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
Ingredients
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1 pound ground beef
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2 cans (10 ounces each) enchilada sauce
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1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
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1/4 teaspoon salt
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1 package (8-1/2 ounces) flour tortillas, torn into 3-inch pieces
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3 cups shredded cheddar cheese
Directions
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1.
In a skillet, cook beef over medium heat until no longer pink; crumble meat; drain. Stir in enchilada sauce, soup and salt.
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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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