Slow-Cooked Enchilada Casserole Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 pound ground beef
- 2 cans (10 ounces each) enchilada sauce
- 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
- 1/4 teaspoon salt
- 1 package (8-1/2 ounces) flour tortillas, torn
- 3 cups (12 ounces) shredded cheddar cheese
Instructions
- In a skillet, cook beef over medium heat until no longer pink; drain. Stir in enchilada sauce, soup and salt.
- In a 3-qt. slow cooker, layer a third of the beef mixture, tortillas and cheese. Repeat the layers twice. Cover and cook on low for 6-8 hours or until heated through.
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