Ingredients
1 1/2
pounds lean ground beef
1
can (14.5 ounces) diced tomatoes with green chilies, undrained
1
can (10.75 ounces) condensed cream of onion soup
1
envelope (1 oz) 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
Preparation
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.
