• 1 1/2 lb. Lean Ground Beef
  • 1 Onion, small, chopped
  • 1 Garlic clove, minced
  • 1.25 oz. Taco Seasoning Mix
  • 1 tsp. Salt
  • 1/2 tsp. Pepper
  • 6-9 Corn Tortillas, (5 1/2-inch)
  • 1/2 c. Chicken Broth
  • 1/2 c. Tomato Sauce
  • 10 oz. Enchilada Sauce
  • 6 oz. Shredded Cheddar Cheese
  • 30 oz. Black Beans, Rinsed & drained
  • 11 oz. Mexicorn Whole Kernel Corn, drained
  • 4 oz. Diced Green Chiles
  • 2 1/4 oz. Canned, Sliced Olives
  • Sour cream, to taste

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Do you love “taco night” – or as we call it around here, “Taco Tuesday?”  Mix things up a bit this week with Slow Cooker Taco Casserole!  This dish is full of all the yummy flavors you find in a taco but super easy to prepare and serve casserole style!  Note: I always make this dish in my CROCK-POT® CASSEROLE CROCK (I’m seriously in love with this slow cooker) but you can use any 5 quart or larger slow cooker.

  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, Mexicorn, 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 sour cream.

Optional: Facebook friend felt there were too many tortillas, so you can reduce from 9 to the however many you would like!

Happy Crocking!

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



Crock Pot Taco Casserole - Nutrition

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