A layered taco casserole from Georgia, made in the slow cooker with ground sirloin, beans, corn, and tortillas, all baked in a savory enchilada sauce.
Author
Georgia
Recipe
| Measurements | Ingredients |
|---|---|
| 1 1/2 pounds | Ground Sirloin |
| 1 small | Onion, chopped |
| 1 clove | Garlic, minced |
| 1 (1.25-oz) pkg | Taco Seasoning Mix |
| 1 teaspoon | Salt |
| 1 1/2 teaspoons | Pepper |
| 9 | 5.5-inch corn Tortillas |
| 1/2 cup | Chicken Broth |
| 1/2 cup | Tomato Sauce |
| 1 (10-oz) can | Old El Paso Enchilada sauce |
| 1 1/2 cups (6 oz) | Finely shredded Cheddar Cheese |
| 2 (15-oz) cans | Pinto Beans, Black Beans, or Kidney Beans, rinsed |
| 1 (11-oz) can | Mexicorn, drained |
| 1 (4.5-oz) can | Chopped Green Chiles |
| 1 (2.25-oz) can | Chopped ripe Black Olives |
| For Serving | Sour Cream (optional) |
Instructions
- Brush the inside of a 4-quart slow cooker with oil or spray with nonstick cooking spray.
- In a large skillet over medium-high heat, brown the ground sirloin with the onion and garlic for 8 to 10 minutes. Drain.
- Stir the taco seasoning mix, salt, and pepper into the cooked beef mixture.
- Assemble the layers in the slow cooker:
- Place 3 tortillas in the bottom.
- Top with the beef mixture, chicken broth, tomato sauce, and enchilada sauce. Sprinkle with 1/2 cup of cheese.
- Layer with 3 more tortillas.
- Top with the beans, corn, green chiles, half of the olives, and another 1/2 cup of cheese.
- Top with the remaining 3 tortillas. Sprinkle with the remaining 1/2 cup of cheese and the rest of the olives.
- Cover and cook on high for 2.5 to 3 hours or on low for 6 to 7 hours.
- Uncover the slow cooker for the last 30 minutes of cooking time.
- Serve topped with sour cream, if desired.
Note
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