Slow-Cooked Taco Casserole

By carvalhohm

Ingredients

• 1 1/2 lb. ground beef sirloin
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 (1-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 Progresso® Chicken Broth (from 32-oz. carton)
• 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

Details

Servings 8
Adapted from pillsbury.com

Preparation

Step 1

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.