Slow Cooked Taco Casserole
Julie Hiatt
ingredients
- 1 lb ground beef
- 1 small onion, chopped (1/3 cup)
- 1 clove garlic, finely chopped
- 1 package taco seasoning mix
- 18 corn tortillas
- 1/2 C. chicken broth
- 1 8oz. can tomato sauce
- 1 can enchilada sauce
- 1 1/2 C. grated cheddar cheese
- 2 cans (15oz.) pinto, black or kidney beans
- 1 can whole kernel corn
- 1 can chopped green chilies
- 1 can black olives, chopped
directions
- 1
Spray inside of slow cooker with Pam. Brown ground beef, onion and garlic. Stir in taco seasoning mix. Place 6 corn tortillas torn in large pieces in the bottom of slow cooker. Top with beef mixture, broth, tomato sauce and enchilada sauce. Sprinkle with 1/2 C cheese. Layer 6 more tortillas. Top with beans, corn, green chilies, half of the olives and 1/2 C cheese. Top with remaining 6 tortillas. Sprinkle with remaining 1/2 C cheese and olives.
- 2
Cover, cook on high 1 1/2 hours or low 6 to 7 hours. Top with sour cream if desired.
Source: G.E. recipes
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