Best Slow Cooked Taco Casserole Recipes

Taco Casserole for the Crock Pot image

Provided by Sandy in Oklahoma

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 16

1 1/2 lbs ground beef
1 small onion, chopped
1 garlic clove, minced
1 (1 1/4 ounce) package 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 ounce) can enchilada sauce
6 ounces finely shredded cheddar cheese
2 (15 ounce) cans black beans or 2 (15 ounce) cans kidney beans, drained, rinsed
1 (11 ounce) can mexicorn, drained (corn with red and green peppers)
1 (4 1/2 ounce) can chopped green chilies
1 (2 1/4 ounce) can chopped ripe olives
sour cream

Steps:

Spray inside of 3 1/2 or 4-quart slow cooker with nonstick cooking spray.
In large skillet, brown ground beef with onion and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain well. Stir in taco seasoning mix, salt and pepper.
Place 3 tortillas in bottom of crock pot. 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.
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 crock pot for last 30 minutes of cooking time.
Top individual servings with sour cream.

Slow Cooked Taco Casserole image

Provided by Sharon Whitley

Categories Casseroles

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.