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    Misc: Slow Cooked Taco Casserole

    Source of Recipe

    Pillsbury

    List of Ingredients

    1 1/2 pounds ground beef
    1 small onion, chopped
    1 clove garlic, minced
    1 package taco seasoning mix
    1 teaspoon salt
    1/2 teaspoon pepper
    9 corn tortillas (5 inch)
    1/2 cup chicken broth
    1/2 cup tomato sauce
    10 ounces enchilada sauce
    1 1/2 cups finely shredded cheddar cheese
    2 cans pinto, black or kidney beans, rinse, drain
    1 11 ounces whole kernel corn, drained
    4 ounces chopped green chiles
    2 ounces chopped black olives
    sour cream for serving

    Recipe

    Brush inside of 4 quart slow cooker with oil or spray with nonstick cooking spray. In large skillet, brown the ground beef with onion and garlic over medium high heat for 8-10 minutes or until thoroughly cooked, stirring frequently. Drain and then stir in taco seasoning mix, salt and pepper. Place 3 tortillas in bottom of oiled slow cooker. Top with beef mixture, broth, tomato sauce and enchilada sauce. Sprinkle with 1/2 cup of the cheese.

    Layer 3 more tortillas. Top with beans, corn, green chiles, half the olives and 1/2 cup of cheese. Top with remaining 3 tortillas. sprinkle with remaining 1/2 cup cheese and olives. Cook on high setting for 2 1/2 to 3 hours, or on low setting for 6-7 hours. Uncover slow cooker for last 30 minutes of cooking time. Top individual servings with sour cream. Serves 8.

 

 

 


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