I kind of invented this recipe based on how I make my enchilada sauce. I always want to dip my chips in the sauce, so I turned it into a dip! Serve with tortilla chips and/or Fritos®. It is good in tortillas as well.

amy t

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning; cook and stir until water is evaporated, about 5 minutes.

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  • Mix enchilada sauce, cream of mushroom soup, and Cheddar cheese together in a slow cooker; turn on High. Add ground beef mixture to enchilada sauce mixture. Cook, stirring occasionally, until sauce begins to bubble, 15 to 20 minutes. Decrease heat to Low or 'Keep Warm' setting to serve.

Nutrition Facts

179 calories; protein 7.6g 15% DV; carbohydrates 11.9g 4% DV; fat 11g 17% DV; cholesterol 21.1mg 7% DV; sodium 859mg 34% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/01/2017
This actually was pretty good easy and quick. I prefer to use ingredients that are not pre-packaged (taco mix) so skipped that and seasoned with my own taco seasoning I use (which is basically the same as packaged without the extras). I did use canned soup which made this so rich and creamy. Also I didn't have red enchilada sauce so I used green. I will be making this for our next get-together to share with friends. Read More
(1)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/21/2014
Good flavor. It was a little rich for my taste and we didn't even add as much cream of mushroom soup as stated (probably half of what was called for) and added a little sour cream at the end. Might add milk next time or something to cut down the richness more. My husband loved it though and had several servings! We used it for dip for one meal then made a small batch of enchilada casserole with the rest which worked a lot better! Read More
(1)
Rating: 5 stars
12/31/2016
This actually was pretty good easy and quick. I prefer to use ingredients that are not pre-packaged (taco mix) so skipped that and seasoned with my own taco seasoning I use (which is basically the same as packaged without the extras). I did use canned soup which made this so rich and creamy. Also I didn't have red enchilada sauce so I used green. I will be making this for our next get-together to share with friends. Read More
(1)