Combine taco fixings in a slow-cooker casserole that's a no-fuss favorite of families.
Recipe from Old El Paso
7 hrs 30 mins
1 1/2 pounds lean ground beef
1 14 1/2 ounce can diced tomatoes with green chilies, undrained
1 10 3/4 ounce can condensed cream of onion soup
1 1 ounce Old El Paso® taco seasoning mix
1/2 cup water
6 corn tortillas (5 or 6 inches in diameter), cut into 1/2-inch strips
1 cup shredded cheddar cheese (4 ounces)
3 medium green onions, sliced (3 tablespoons)
1/2 cup sour cream
Mix beef, tomatoes, soup, seasoning mix (dry), and water in 3 1/2- to 5-quart slow cooker. Gently stir in tortilla strips.
Cover and cook on Low heat setting 7 to 8 hours.
Sprinkle cheese over casserole; cover and let stand about 5 minutes or until cheese is melted. Sprinkle with onions; serve with sour cream.
Try this recipe with lean ground turkey instead of the beef. To make your own diced tomatoes and green chilies, combine a 14.5-ounce can of plain diced tomatoes with an undrained 4.5-ounce can of Old El Paso® chopped green chiles.
Using reduced-sodium taco seasoning mix would lower the sodium in this recipe to 820 milligrams per serving.
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