Taco Casserole for the Crock Pot |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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The crock pot is my friend and I use it every chance I get. This smells so good cooking and its great for those cold winter days! Great for summer days too. hehe Ingredients:
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 pinto beans or 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 |
Directions:
1. Spray inside of 3 1/2 or 4-quart slow cooker with nonstick cooking spray.
2. 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.
3. 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.
4. Top with remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives.
5. 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.
6. Top individual servings with sour cream.
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