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Category: Ground
Prep Time: Cook Time: Total Time:
1 1/2 lb. ground beef sirloin
1 medium onion, chopped
2 garlic cloves, minced
1 (1.25-oz.) pkg. taco seasoning mix
1 tsp chili powder
1 teaspoon salt
1/2 teaspoon pepper
9 (5 1/2-inch) corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
1 (10-oz.) can 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 Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
1 (4.5-oz.) can chopped green chiles
1 (2 1/4-oz.) can chopped ripe olives
Sour cream
Brush inside of 3 1/2 or 4-quart crock pot 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 seasons. Add a small amount of the beef mixture on the bottom of the crock pot. Top with 3 tortillas. 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. 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 crock pot for last 30 minutes of cooking time. Top individual servings with sour cream.
NOTES: I changed with recipe by not putting it in the crock pot and layering in a 13x9 inch baking pan. Doing this, I covered the bottom of the pan with the corn tortilla shells and did the same with each layer. Instead of using the Mexicorn, I used a jar of roasted corn salsa. Also, when I was doing the layering, I covered each layer with cheese. (I used two different cheese blends - one was a cheddar blend and the other was a Mexican blend and alternated the cheese layers.) I ended with the last layer being tortilla shells, a jar of salsa and cheese. I baked at 350 for about 45 minutes.
I let it rest about 5 minutes before cutting into pieces. Topped each piece with shredded lettuce, sour cream and salsa.
I would suggest that you taste the meat mixture because I thought the original recipe was a little bland.
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* TACO CASSEROLE I* - Crockpot
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Category: Ground
Prep Time: Cook Time: Total Time:
1 1/2 lb. ground beef sirloin
1 medium onion, chopped
2 garlic cloves, minced
1 (1.25-oz.) pkg. taco seasoning mix
1 tsp chili powder
1 teaspoon salt
1/2 teaspoon pepper
9 (5 1/2-inch) corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
1 (10-oz.) can 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 Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
1 (4.5-oz.) can chopped green chiles
1 (2 1/4-oz.) can chopped ripe olives
Sour cream
Brush inside of 3 1/2 or 4-quart crock pot 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 seasons. Add a small amount of the beef mixture on the bottom of the crock pot. Top with 3 tortillas. 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. 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 crock pot for last 30 minutes of cooking time. Top individual servings with sour cream.
NOTES: I changed with recipe by not putting it in the crock pot and layering in a 13x9 inch baking pan. Doing this, I covered the bottom of the pan with the corn tortilla shells and did the same with each layer. Instead of using the Mexicorn, I used a jar of roasted corn salsa. Also, when I was doing the layering, I covered each layer with cheese. (I used two different cheese blends - one was a cheddar blend and the other was a Mexican blend and alternated the cheese layers.) I ended with the last layer being tortilla shells, a jar of salsa and cheese. I baked at 350 for about 45 minutes.
I let it rest about 5 minutes before cutting into pieces. Topped each piece with shredded lettuce, sour cream and salsa.
I would suggest that you taste the meat mixture because I thought the original recipe was a little bland.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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