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Ingredients45 m servings 178
Original recipe yields 10 servings
- 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.
- 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.
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- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 178 calories; 11 11.9 7.6 21 859 Full nutrition
ReviewsRead all reviews 2
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 ...