Slow-Cooked Taco Casserole
Recipe By: Elizabeth Castle - Sunland, California
"Finalist in the 2000 Bake-Off® Contest"
1 1/2 pound ground beef sirloin
1 small onion -- chopped
1 garlic clove -- minced
1 (1.25-oz.) package Old El Paso® Taco Seasoning Mix
1 teaspoon salt
1/2 teaspoon pepper
9 (5 1/2-inch) corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
1 (10-oz.) can Old El Paso® Enchilada Sauce
1 1/2 cups finely shredded Cheddar cheese
2 (15-oz.) cans pinto, black or kidney beans -- drained and rinsed
1 (11-oz) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers -- drained
1 (4.5 oz) can Old El Paso® Chopped Green Chiles
1 (2 1/4-oz) can chopped ripe olives
Sour cream
1. Brush inside of 3 1/2 or 4-quart slow cooker with oil or spray with nonstick cooking spray. In large skillet, brown ground beef sirloin with onion and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, salt and pepper.
2. 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 of the olives and 1/2 cup cheese.
3. 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 to 7 hours. Uncover slow cooker for last 30 minutes of cooking time. Top individual servings with sour cream.
8 (1 1/4-cup) servings
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