Another recipe from the Campbell's Slow Cooker cookbook. This simple casserole consists of ground beef, tomato soup, diced tomatoes with green chiles, corn tortillas and cheddar cheese.
Cook beef in 2 batches in large skillet over medium-high heat, stirring to separate meat. Pour off fat.
Mix beef, soup, water, tomatoes and tortillas in a 3 1/2- to 5-quart crock pot.
Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours. Stir in cheese. Cover and cook 5 more minutes. Sprinkle with green onions and serve with sour cream.