Slow-Cooked Taco Casserole--Crockpot
Prep Time: 15 min ; Start to Finish: 3 hr 15 min
Makes: 8 (1 1/4­ cup) servings
Taco casserole goes slow and sirloin! Traditional toppings included.
1 1/2 lb. ground beef sirloin
1 small onion, chopped
1 garlic clove, minced
1 (1.25-oz.) pkg. Old El Paso® 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-oz.) can Old El Paso® Enchilada Sauce
6 oz. (1 1/2 cups) finely shredded Cheddar cheese
2 (15-oz.) cans pinto, black or kidney beans, drained, rinsed
1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers,
drained
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
1 (2 1/4-oz.) can chopped ripe olives
Sour cream
1 . Brush inside of 3 1/2 or 4-quart slow cooker with oil or spray with
nonstick cooking spray. In large skillet, brown ground beef sirloin with onion
and garlic over medium-high heat for 8 to 10 minutes or until thoroughly
cooked, stirring frequently. Drain. Stir in taco seasoning mix, salt and
pepper.
2 . Place 3 tortillas in bottom of oiled 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.
3 . 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 sour cream.
Note
This recipe was tested in slow cookers with heating elements in the side and
bottom of the cooker, not in cookers that stand only on a heated base. For slow
cookers with just a heated base, follow the manufacturer' s directions for
layering ingredients and choosing a
temperature.
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~~~***Rhonda G in Missouri***~~~
