Crock-Pot Taco Casserole
1 1/2 pounds extra lean ground beef
1 small onion, chopped
2 garlic cloves, finely minced
1 (1.25-ounce) package taco seasoning mix
1 teaspoon salt
1/2 teaspoon pepper
9 yellow or white corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
1 (10-ounce) can enchilada sauce
1 1/2 cups (6-ounce)shredded cheddar cheese
2 (15-ounce) cans pinto, black or kidney beans, drained, rinsed
1 (11-ounce) can Mexican-style whole corn, drained
1 (4.5-ounce) can chopped mild green chilies
1 (2 1/4-ounce) can chopped ripe olives
Sour cream for accompaniment
- Grease the inside of 3 1/2 or 4-quart
slow cooker
- In large skillet, brown ground beef with
onion and garlic over medium-high heat until thoroughly cooked,
stirring frequently. Drain. Stir in taco seasoning mix, salt
and pepper.
- Place 3 tortillas in bottom of prepared
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 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
slow cooker for last 30 minutes of cooking time. Top individual
servings with dollops of sour cream.
Makes 6 to 8 servings.
