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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.