Slow-Cooked Enchilada Casserole

Name: Slow-Cooked Enchilada Casserole
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 shredded cheddar cheese

6 ingredients

2 steps

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 shredded cheddar cheese

Directions

1

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