- 20 minutes
- 6 hours
With just five ingredients and a dash of salt to season, this slow cooker enchilada casserole can be served as is or scooped up with tortilla chips for a fun twist on dinner that the whole family will love.
- Cook beef over medium heat in a large skillet until no longer pink. Drain and stir in enchilada sauce, soup and salt.
- In a 3-qt. slow cooker, add a third of the beef mixture, followed by a layer of tortillas and then cheese. Repeat the layers twice.
- Cover and cook on low for 6-8 hours or until cooked through.