• 1 1/2 lb. ground beef, sirloin
  • 1 onion, small, chopped
  • 1 garlic clove, minced
  • 1.25 oz. mix, taco seasoning, dry
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 9 corn tortillas, (5 1/2-inch)
  • 1/2 c. chicken broth
  • 1/2 c. tomato sauce
  • 10 oz. sauce, Enchilada, canned
  • 6 oz. cheese, cheddar, finely shredded (1 1/2 c.)
  • 30 oz. pinto, black or kidney beans, drained, rinsed, canned
  • 11 oz. corn, Mexicorn Whole Kernel
  • 1 peppers, Red and Green, drained
  • 4.5 oz. green chiles, canned, chopped
  • 2 1/4 oz. olives, ripe, chopped, canned
  • Sour cream

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Slow Cooker Taco Casserole is full of all the beefy favor of a taco, but just not served in a tortilla! So TASTY and YUMMY!

  1. Spray crock with nonstick cooking spray or brush inside of 3 1/2 to 4 quart slow cooker with oil.
  2. Brown ground sirloin in a skillet with onion and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stir frequently. Drain.
  3. Stir in taco seasoning mix, salt and pepper.
  4. 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.
  5. Layer 3 more tortillas. Top with beans, corn, green chiles, half of the olives and 1/2 cup cheese.
  6. Top with remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives.
  7. Cover. Cook on High for 2 1/2 to 3 hours or on Low for 6 to 7 hours.
  8. Uncover slow cooker for last 30 minutes of crock time.

Serve with soup cream.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Taco Casserole - Nutrition

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