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Taco Casserole

  • 6servings
  • 2430minutes
  • 440calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsB2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds lean ground beef

  2. 1 can (14 1/2 ounces) diced tomatoes with green chilies, undrained

  3. 1 can (10 3/4 ounces) condensed cream of onion soup

  4. 1 envelope (1 oz) Old El Paso® taco seasoning mix

  5. 1/2 cup water

  6. 6 corn tortillas (5 or 6 inches in diameter), cut into 1/2-inch strips

  7. 1 cup shredded Cheddar cheese (4 ounces)

  8. 3 medium green onions, sliced (3 tablespoons)

  9. 1/2 cup sour cream

Instructions Jump to Ingredients ↑

  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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