• 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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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.

Happy Crocking!

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



Crock Pot Taco Casserole - Nutrition

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