Slow-Cooked Taco Casserole
📜 Collection: JillCollection | ✍️ Attribution: Georgia | 📂 Category: Entrees 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.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 2 hrs 30 mins | None | 8-10 servings |
🔪 Key Equipment
- 4-quart slow cooker
- Large skillet
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 pounds | Ground Sirloin | None |
| 1 small | Onion | Chopped |
| 1 clove | Garlic | Minced |
| 1 (1.25-oz) pkg | Taco Seasoning Mix | None |
| 1 teaspoon | Salt | None |
| 1 1/2 teaspoons | Pepper | None |
| 9 | Tortillas | 5.5-inch corn |
| 1/2 cup | Chicken Broth | None |
| 1/2 cup | Tomato Sauce | None |
| 1 (10-oz) can | Old El Paso Enchilada sauce | None |
| 1 1/2 cups (6 oz) | Cheddar Cheese | Finely shredded, divided |
| 2 (15-oz) cans | Pinto Beans, Black Beans, or Kidney Beans | Rinsed |
| 1 (11-oz) can | Mexicorn | Drained |
| 1 (4.5-oz) can | Green Chiles | Chopped |
| 1 (2.25-oz) can | Black Olives | Chopped ripe |
| For Serving | Sour Cream | Optional |
Instructions
Step 1: Prep and Brown Meat
- 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 1 1/2 pounds ground sirloin with the 1 small onion and 1 clove garlic for 8 to 10 minutes, or until thoroughly cooked and no longer pink. Drain off any excess fat.
- Stir the 1 (1.25-oz) pkg taco seasoning mix, 1 teaspoon salt, and 1 1/2 teaspoons pepper into the cooked beef mixture until well combined.
Step 2: Assemble the Casserole
- Place 3 tortillas in the bottom of the slow cooker.
- Top with the seasoned beef mixture, 1/2 cup chicken broth, 1/2 cup tomato sauce, and 1 (10-oz) can Old El Paso Enchilada sauce. Sprinkle with 1/2 cup of cheddar cheese.
- Layer with 3 more tortillas.
- Top with the 2 (15-oz) cans pinto beans, black beans, or kidney beans, 1 (11-oz) can mexicorn, 1 (4.5-oz) can green chiles, half of the 1 (2.25-oz) can black olives, and another 1/2 cup of cheddar cheese.
- Top with the remaining 3 tortillas. Sprinkle with the remaining 1/2 cup of cheddar cheese and the rest of the black olives.
Step 3: Cook and Serve
- Cover and cook on high for 2.5 to 3 hours or on low for 6 to 7 hours until hot and bubbly.
- Uncover the slow cooker for the last 30 minutes of cooking time to help the sauce thicken to a rich consistency.
- Serve hot, topped with sour cream if desired.
💡 Make-Ahead & Storage: Store leftovers sealed in an airtight container in the refrigerator for up to 4 days.
Original Recipe Scan
