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     Title: Slow-Cooked Enchilada Casserole
Categories: Beef, Cheese, Breads, Sauces
     Yield: 6 servings

     1 lb Ground beef
    21 oz Enchilada sauce (2 cans)
10 3/4 oz Can cream of onion soup;
          - undiluted
   1/4 ts Salt
 8 1/2 oz Pkg flour tortillas; torn in
          - 3" pieces
     3 c  Cheddar cheese; shredded

 In a skillet, cook beef over medium heat until no longer
 pink; crumble meat; 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 6-8 hours or until heated through.

 Recipe by Denise Waller, Omaha, Nebraska

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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