Beef Enchilada Dip
Beef enchilada dip is quick and easy when using prepared enchilada sauce, cream of mushroom soup, and ground beef and cooked in the slow cooker.
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.
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.