Slow-Cooked Taco Casserole
Suzanne Dubose
ingredients
- 1 1/2 lb. ground beef
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 1.25oz pkg Old El Paso Taco Seasoning Mix
- 1 tsp. salt
- 1/2 tsp. pepper
- 9 (5 1/2 in) corn tortillas
- 1/2 c. chicken broth
- 1/2 c. tomato sauce
- 1 10oz can Old El Paso enchilada sauce
- 6 oz (1 1/2c) finely shredded cheddar cheese
- 2 15oz cans pinto, black or kidney beans, drained and rinsed
- 1 11oz can Mexicorn
- 1 4.5oz chopped green chiles
- Sour cream
directions
- 1
Brush inside of 3 1/2 or 4 quart slow cooker with oil or spray 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. 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 c. of cheese. Layer 3 more tortillas. Top with beans, corn, green chiles, and 1/2 c. cheese.
- 3
Top with remaining 3 tortillas. Sprinkle with remaining 1/2c. cheese. Cook on high setting for 2 1/2 to 3 hrs or on low setting for 6 to 7 hours. Uncover slow cooker for last 30 min of cooking time. Top individual servings with sour cream.
Source: Suzanne Dubose
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