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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Slow-cooked Taco Casserole Recipe

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This recipe for Slow-cooked Taco Casserole is from Recipes for the Bariatric Patient, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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