Slow-Cooker Enchilada Casserole

Name: Slow-Cooker Enchilada Casserole
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 6 servings
Cuisine: North America, Southwest
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; Optional: sour cream, sliced jalapeno peppers, and chopped tomato

Total Time Prep: 20 min. Cook: 6 hours

Yield 6 servings

Test Kitchen Approved

The layers of seasoned beef, tortillas and cheese in slow-cooker enchilada casserole meld together all day to make a mouthwatering, aromatic meal.

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
Optional: sour cream, sliced jalapeno peppers, and chopped tomato

Directions

In a skillet, cook beef over medium heat until no longer pink; crumble meat; 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 6-8 hours or until heated through. If desired, server with sour cream, sliced jalapenos and chopped tomato.

Nutrition Facts

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

Tortilla chips and a side salad turn this savory casserole into a fun and festive meal with very little effort. —Denise Waller, Omaha, Nebraska

Recipe Creator