SLOW COOKED TACO CASSEROLE

Slow Cooked Taco Casserole image

Provided by Sharon Whitley

Time 7h20m

Number Of Ingredients 16

1 1/2 lb ground beef sirloin
1 small onion, chopped
1 clove garlic, finely chopped
1 pkg taco mix
1 tsp salt
1/2 tsp pepper
9 corn tortillias (5 1/2 inch)
1/2 c chicken broth
1/2 c tomato sauce
1 can(s) enchilada sauce (10 oz)
1 1/2 c finely shreded cheddar cheese
2 can(s) pinto black or kidney beans, drained and rinsed
1 can(s) mexicorn whole kernel corn iwth red and green peppers, drained
1 can(s) green chilies (4.5 oz)
1 can(s) chopped ripe olives
sour cream

Steps:

1. Brush inside of 3 1/2 or 4 quart slow cooker with oil or spray with non-stick cooking spray. In 10 inch skillet, cook ground beef with onion and garlic over medium-high heat 8-10 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix, salt and pepper.
2. Place 3 tortillas in bottom of 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 chilies, half the olives and 1/2 cup of the cheese. Top with remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives. Cover; cook on high setting 2 1/2 - 3 hours or on low for 6-7 hours. Uncover slow cooker for last 30 minutes of cook time. tip individual servings with sour cream.