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Slow-cooked Taco Casserole Recipe

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This recipe for Slow-cooked Taco Casserole, by , is from Recipes for the Bariatric Patient, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karine Hockman
Added: Wednesday, October 3, 2007


1 1/2 lb ground beef sirloin
1 small onion, chopped (1/3 cup)
1 clove garlic, finely chopped
1 package (1.25 oz) taco seasoning mix
1 tsp salt
1/2 tsp pepper
9 corn tortillas (5 1/2 inch)
1/2 cup chicken broth
1/2 cup tomato sauce
1 can (10 oz) enchilada sauce
1 1/2 cups finely shredded Cheddar cheese (6 oz)
2 cans (15 oz each) pinto, kidney beans, drained, rinsed
1 can (11 oz) Green Giant Mexicorn, drained
1 can (4.5 oz) green chiles, chopped
1 can (2.5 oz) ripe olives, chopped (optional)
Sour cream

Brush the inside of 3 1/2 or 4-quart slow cooker with oil, or spray with cooking spray. In 10-inch skillet, cook beef sirloin with onion and garlic over medium-high heat 8 to 10 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix, salt and pepper.

Place 3 tortillas in bottom of 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 chiles, half of the olives and 1/2 cup cheese.

Top with remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives. Cover; cook on high setting 2 1/2 to 3 hours or on low setting 6 to 7 hours. Uncover slow cooker for last 30 minutes of cook time. Top individual servings with sour cream.




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