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Taco Casserole

RG

Ingredients

  • 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
  • Sour cream


Instructions

  1. Brush inside of 3 1/2 or 4-quart slow cooker with oil or spray with nonstick cooking spray.
  2. 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.
  3. Stir in taco seasoning mix, salt and pepper. Place 3 tortillas in bottom of oiled slow cooker.
  4. Top with beef mixture, broth, tomato sauce and enchilada sauce.
  5. Sprinkle with 1/2 cup of the cheese.
  6. Layer 3 more tortillas.
  7. Top with beans, corn, green chiles, half of the olives and 1/2 cup cheese.
  8. Top with remaining 3 tortillas.
  9. Sprinkle with remaining 1/2 cup cheese and olives.
  10. Cook on HIGH for 2 1/2 to 3 hours or on LOW for 6 to 7 hours.
  11. Uncover slow cooker for last 30 minutes of cooking time.
  12. Top individual servings with sour cream.


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