Dinner: Slow-Cooked Enchilada Casserole Recipe
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
Instructions
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.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
