Shelly's Recipe

SLOW-COOKED TACO CASSEROLE

Category: Beef

1 1/2 lb ground beef sirloin
1 small onion, chopped
1 clove garlic, finely chopped
1 (1.25 oz) pkg taco seasoning mix
1 tsp salt
1/2 tsp pepper
9 corn tortillas
1/2 cup chicken broth and tomato sauce
1 (10 oz) can enchilada sauce
1 1/2 cups finely shredded Cheddar cheese
2 cans (15 oz each) pinto, black or kidney beans, drained, rinsed
1 (11 oz) can Mexi-corn whole kernel corn with red and green peppers, drained
1 can (4.5 oz) chopped green chilies
1 can (2.5 oz) chopped ripe olives
Sour cream

Brush inside of 3 1/2 or 4-quart slow cooker spray with no-stick cooking spray. In 10 inch skillet, cook beef sirloin with onion and garlic over medium-high heat 8 to 10 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix, salt and pepper.

Place 3 tortillas in bottom of 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 chilies, half of the olives and 1/2 cup cheese. Top with remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives. Cover; cook on high setting 2 1/2 to 3 hours or on low setting 6 to 7 hours. Uncover slow cooker for last 30 minutes of cook time. Top individual servings with sour cream.