Combine taco fixings in a slow-cooker casserole that's a no-fuss favorite of families.
pounds lean ground beef
can (14.5 ounces) diced tomatoes with green chilies, undrained
can (10.75 ounces) condensed cream of onion soup
envelope (1 oz) Old El Paso™ taco seasoning mix
corn tortillas (5 or 6 inches in diameter), cut into 1/2-inch strips
cup shredded Cheddar cheese (4 ounces)
medium green onions, sliced (3 tablespoons)
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.
Use reduced-sodium taco seasoning mix and you'll lower the sodium in this recipe to 820 milligrams per serving.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- 1 1/2g
- 1 1/2%
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.