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Slow Cooked Taco Casserole




Source of Recipe


Internet


List of Ingredients




1/2 pound ground beef sirloin
1 small onion, chopped
1 garlic clove, minced
1-ounce package taco seasoning
1 teaspoon salt
1/2 teaspoon pepper
9 (5-inch) corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
10-ounce can enchilada sauce
1-1/2 cups shredded cheddar cheese, divided
2 (15-ounce) cans pinto or kidney beans, drained
11-ounce can whole kernel corn, drained
4-ounce can chopped green chilies
2-ounce can chopped ripe olives
Sour cream

Recipe



In large skillet, brown meat with onions and garlic over medium-high heat for 8 to 10 minutes or until brown; drain. Stir in taco seasoning and salt/pepper. Place 3 tortillas in bottom of greased 4-quart slow cooker. Top with beef mixture, broth, tomato sauce and enchilada sauce; sprinkle with 1/2-cup cheese. Layer 3 more tortillas. Top with beans, corn, green chilies, half of olives and 1/2-cup cheese. Top with remaining 3 tortillas and sprinkle with remaining cheese and olives. Cover and cook on HIGH setting for 3 hours or LOW setting for 7 hours. Uncover for last 30 minutes of cooking time. Top individual servings with sour cream.

Serves 8.