Beefy Tortilla Casserole
1 ½ lb. lean ground beef
1 can (14.5 oz.) diced tomatoes with green chiles, undrained (I used Ro-tel, which adds some spiciness, too; you'll need to add extra water if you use Ro-tel because it's only about 10 oz.)
1 can (10 ¾ oz.) condensed cream of onion soup (I used cream of mushroom because that's what I had on hand)
1 pkg. (1.25 oz.) taco seasoning mix
¼ cup water
6 corn tortillas (5- or 6-inch) cut into ½” strips
½ cup sour cream
4 oz. shredded Cheddar cheese (1 cup)
3 T. sliced green onions
Cook ground beef in large skillet over medium heat until thoroughly cooked, stirring frequently. Drain.
In 3 ½ - 5-quart slow cooker, combine ground beef, tomatoes, soup, taco seasoning mix and water; mix well. Add tortilla strips; stir in gently.
Cover; cook on LOW for 7-8 hours (7 hours was plenty).
About 5 minutes before serving, spread sour cream over casserole (I didn't do this, as I wanted the sour cream to be a garnish). Sprinkle with cheese. Cover; let stand about 5 minutes or until cheese is melted. Sprinkle with onions. Makes 6 servings (470 calories; 29g fat; 3g fiber)