Ingredients
1 pound ground beef2 cans (10 ounces each) enchilada sauce1 can (10-3/4 ounces) condensed cream of onion soup, undiluted1/4 teaspoon salt1 package (8-1/2 ounces) flour tortillas, torn into 3-inch pieces3 cups shredded cheddar cheese
Preparation
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.
