Slow-cooked Taco Casserole Recipe
Tried it? Rate this Recipe:
|
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. |
|
|