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1 1/2 pounds ground beef sirloin
1 small onion, chopped
1 garlic clove, minced
1 (1.25 ounce) package Old El Paso Taco Seasoning Mix
1 teaspoon salt
1/2 teaspoon pepper
9 (5 1/2-inch) corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
1 (10 ounce) can Old El Paso Enchilada Sauce
6 ounces (1 1/2 cups) finely shredded Cheddar cheese
2 (15 ounce) cans pinto, black or kidney beans, drained, rinsed
1 (11 ounce) can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
1 (4.5 ounce) can Old El Paso Chopped Green Chiles
1 (2 1/4 ounce) can chopped ripe olives
Brush inside of 3 1/2 or 4-quart slow cooker with oil or spray with nonstick cooking spray.
In large skillet, brown ground beef sirloin with onion and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain.
Stir in taco seasoning mix, salt and pepper. 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.
Layer 3 more tortillas.
Top with beans, corn, green chiles, half of the olives and 1/2 cup cheese.
Top with remaining 3 tortillas.
Sprinkle with remaining 1/2 cup cheese and olives.
Cook on HIGH for 2 1/2 to 3 hours or on LOW for 6 to 7 hours.
Uncover slow cooker for last 30 minutes of cooking time.
Top individual servings with sour cream.
Slow Cooker Casserole Recipes
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