Another Crockpot Enchilada Casserole
1 pound ground beef
2 (10 ounce) cans enchilada sauce
1 (10.75 ounce) can cream of onion soup
1/4 teaspoon salt
1 (8.5 ounce) package flour tortillas, torn
3 cups shredded Cheddar cheese
In skillet, brown beef, drain. Add enchilada sauce, soup and salt. In
crockpot, layer one-third beef mixture, tortillas and cheese. Repeat layers
twice. Cover. Cook on low for 6 to 8 hours.
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