Slow-Cooked Taco Casserole

Slow-cooked Taco Casserole Recipe

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Lana Bade


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


★★★★★ 1 vote

about 8
15 Min
7 Hr


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  • 1 1/2 lb
    ground sirloin
  • 1 small
  • 1 clove
  • 1 oz
    package taco seasoning mix
  • 1 tsp
    kosher salt
  • 1/2 tsp
  • 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

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.

Printable Recipe Card

About Slow-Cooked Taco Casserole

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

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