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  • 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
Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
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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