Real Recipes From Real Home Cooks ®

slow-cooked taco casserole

(1 rating)
Recipe by
Lana Bade
Goshen, NJ

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

(1 rating)
yield serving(s)
prep time 15 Min
cook time 7 Hr

Ingredients For slow-cooked taco casserole

  • 1 1/2 lb
    ground sirloin
  • 1 sm
    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
    pinto,kidney,or black beans,drained,rinsed
  • 1 can
    mexicorn,whole corn,or corn with red and green peppers,drained
  • 1 can
    4.5 ounce size,chopped green chiles
  • 1 can
    chopped ripe olives {2 1/4 oz.}
  • sour cream

How To Make slow-cooked taco casserole

  • 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.
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