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| Combine taco fixings in a slow-cooker casserole that's a no-fuss favorite of families. | |||||
| Ingredients: | |||||
| 1.50 lbs | ground beef, drained | ||||
| 14.50 oz | tomatoes with green chilis, diced | ||||
| 10.75 oz | condensed cream of onion soup | ||||
| 1 envelope | taco seasoning | ||||
| 1/2 cup | water | ||||
| 6 | corn tortillas, cut into 1/2 inch strips | ||||
| 1 cup | chedder cheese, shredded | ||||
| 3 med | green onions, chopped | ||||
| 1/2 cup | sour cream | ||||
| Directions: | |||||
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1. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
2. Mix beef, tomatoes, soup, seasoning mix (dry) and water in 3 1/2- to 5-quart slow cooker. Gently stir in tortilla strips. 3. Cover and cook on Low heat setting 7 to 8 hours. 4. Sprinkle cheese over casserole; cover and let stand about 5 minutes or until cheese is melted. Sprinkle with onions; serve with sour cream. |
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