Italian plum tomatoes and half-and-half are featured in this rich, creamy tomato soup that can be prepared quickly in a slow cooker. On a chilly winter day, it is a fantastic fallback.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 1 8-inch casserole |
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ½ (10 ounce) can enchilada sauce
- 1 (4 ounce) can diced green chiles
- ½ teaspoon ground cumin
- 1 (12 ounce) bag nacho cheese-flavored corn chips (such as Doritos®), crushed
- 2 cups shredded Cheddar cheese
- aluminum foil
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to the hot skillet; cook and stir until beef is browned and crumbly and onions are translucent, 5 to 7 minutes. Drain and discard grease. Add condensed soup, enchilada sauce, chiles, and cumin until combined. Remove from the heat.
- Place crushed chips in the bottom of an 8-inch square baking pan. Pour beef mixture onto the chips and top with shredded Cheddar cheese. Cover with aluminum foil.
- Bake in the preheated oven until filling is bubbly and cheese is melted, about 20 minutes.
Nutrition Facts
| Calories | 983 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 4 g |
| Protein | 41 g |
| Saturated Fat | 25 g |
| Sodium | 1867 mg |
| Sugars | 6 g |
| Fat | 66 g |
| Unsaturated Fat | 0 g |