This wonderful recipe and others you can find on the Pillsbury website: http://www.pillsbury.com/recipes/taco-casserole/3c25efcc-def8-496c-8bdb-2939ef5ebbec
1 1/2 pounds lean ground beef
1 can (14.5 ounces) diced tomatoes with green chilies, undrained
1 can (10.75 ounces) condensed cream of onion soup
1 envelope (1 oz) Old El Paso® taco seasoning mix
1/2 cup water
6 corn tortillas (5 or 6 inches in diameter), cut into 1/2-inch strips
1 cup shredded Cheddar cheese (4 ounces)
3 medium green onions, sliced (3 tablespoons)
- 1/2 cup sour cream
- 1 Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
- 2 Mix beef, tomatoes, soup, seasoning mix (dry) and water in 3 1/2- to 5-quart slow cooker. Gently stir in tortilla strips.
- 3 Cover and cook on Low heat setting 7 to 8 hours.
- 4 Sprinkle cheese over casserole; cover and let stand about 5 minutes or until cheese is melted. Sprinkle with onions; serve with sour cream.