Crock-Pot Taco Casserole
Serve this easy, slow-cooker taco casserole with a cool dollop of sour cream.
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 ground black pepper
9 corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
1 (10-ounce) can enchilada sauce
1 1/2 cups shredded cheddar cheese
2 (15-ounce) cans pinto, black or kidney beans, drained and rinsed
1 (11-ounce) can Mexican-style whole corn, drained
1 (4.5-ounce) can chopped mild green chiles
1 (2.25-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 servings.