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I kind of invented this recipe based on how I make my enchilada sauce. I always want to dip my chips in the sauce, so I turned it into a dip! Serve with tortilla chips and/or Fritos®. It is good in tortillas as well.
Ingredients
- ½ pound ground beef
- ¼ onion, chopped, or more to taste
- 2/3 cup water
- 1 (1 ounce) packet taco seasoning mix
- 1 (28 ounce) can mild red enchilada sauce
- 2 (10.75 ounce) cans cream of mushroom soup
- ½ cup shredded Cheddar cheese, or to taste
Directions
Step 1
Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning; cook and stir until water is evaporated, about 5 minutes.
Step 2
Mix enchilada sauce, cream of mushroom soup, and Cheddar cheese together in a slow cooker; turn on High. Add ground beef mixture to enchilada sauce mixture. Cook, stirring occasionally, until sauce begins to bubble, 15 to 20 minutes. Decrease heat to Low or 'Keep Warm' setting to serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 179 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat4g | 20% |
| Cholesterol21mg | 7% |
| Sodium859mg | 37% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber1g | 3% |
| Total Sugars2g | |
| Protein8g | |
| Vitamin C6mg | 30% |
| Calcium79mg | 6% |
| Iron2mg | 11% |
| Potassium318mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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