Slow-cooked Taco Casserole Recipe

No Photo

Have you made this?

 Share your own photo!

Slow-Cooked Taco Casserole

Lana Bade

By
@Sunflowercooks

Love my crockpot,so easy and especially in this heatwave,no oven necessary!


Featured Pinch Tips Video

Rating:

Comments:

Serves:

about 8

Prep:

15 Min

Cook:

7 Hr

Ingredients

1 1/2 lb
ground sirloin
1 small
onion
1 clove
garlic/minced
1 oz
package taco seasoning mix
1 tsp
kosher salt
1/2 tsp
pepper
9
5 1/2 inch corn tortillas
1/2 c
chicken stock
1/2 c
tomato sauce,prefer hunts
1
10 ounce can of old elpaso enchilada sauce
6 oz
finely shredded chedder cheese (1 1/2 cups)i like chedder-jack best
2 can(s)
pinto,kidney,or black beans,drained,rinsed
1 can(s)
mexicorn,whole corn,or corn with red and green peppers,drained
1 can(s)
4.5 ounce size,chopped green chiles
1 can(s)
chopped ripe olives {2 1/4 oz.}
sour cream

Directions Step-By-Step

1
brown beef in a large skillet with onions and garlic over medium-high heat about 8-10 minutes or until thoroughly cooked,stirring frequently do not allow the garlic to burn,keep stirring.Drain well.Stir in taco seasoning mix,salt and pepper.
2
Brush inside of a crockpot with oil or a nonstick spray.31/2 to 4 quart size cooker.
3
place 3 tortillas in the bottom of crockpot.
4
top with the beef mixture,tomato sauce,and the enchiada sauce.
5
sprinkle with half of the cheese.
6
layer 3 more tortillas;top with beans,corn,green chilis,half of the olives and 1/2 cup of the cheese.
7
top with the remaining 3 tortillas;sprinkle with the remaining cheese and olives.
8
Cook on low heat for 6-7 hours,or or on high setting 2 12 -3 hours
9
uncover cooker for last 30 minutes of the cooking time.
10
Top each serving with some sour cream to garnish if desired.

About this Recipe

Regional Style: Mexican
Other Tags: Quick & Easy, For Kids