1 1/2 lbs. lean ground beef
1 can (14 1/2 oz. ) diced tomatoes with green chilies, undrained
1 can (10 3/4 oz. ) condensed cream of onion soup
1 envelope (1 1/4 oz. ) taco seasoning mix
1/4 cup water
6 corn tortillas (5 to 6-inches in diameter), cut into 1/2' strips
1/2 cup sour cream
1 cup shredded Cheddar cheese (4 oz. )
3 med. green onions, sliced (3 tbsp. )

Cook beef in 10" skillet over med. heat, stirring occasionally, until brown; drain.

Mix beef, tomatoes, soup, seasoning mix (dry) and water in 3 1/2-5 quart slow cooker. Gently stir in tortilla strips.

Cover and cook on low 7-8 hrs.

Spread sour cream over casserole; sprinkle with cheese. Cover and let stand about 5 min. or until cheese is melted. Sprinkle with onions.