Crock Pot Taco Casserole by Kimberly DeLaney

Crock Pot Taco Casserole


1 1/2 lbs. ground beef (or chicken or turkey)
1 small onion, chopped
1 garlic clove, minced
1 (1.25 oz.) pkg. Old El Paso Taco Seasoning Mix
1 tsp. salt
1/2 tsp. pepper
9 (5 1/2") corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
1 (10 oz.) can Old El Paso Enchilada Sauce
6 oz. (1 1/2 cups) finely shredded cheddar cheese
2 (15 oz.) cans pinto, black or kidney beans, drained and rinsed
1 (11 oz.) can Green Giant Mexicorn, drained
1 (4.5 oz.) can Old El Paso Chopped Green Chilies
1 (2 1/4 oz.) can chopped ripe olives
Sour Cream
Green Onion (scallions)


Spray the inside of the crock pot with non-stick spray. IN a large skillet,
brown meat with onion and garlic until cooked. Drain. Stir in taco
seasoning, salt and pepper. Place 3 tortillas in bottom of greased crock
pot. Mix the meat mixture, broth, tomato sauce and enchilada sauce and
place on top of tortillas. Sprinkle with 1/2 cup of the cheese. Layer 3
more tortillas. Top with beans, corn, chilies, 1/2 of the olives and 1/2 of
the cheese. Top with remaining 3 tortillas. Sprinkle with remaining 1/2
cup of cheese and olives.


Cook on HIGH for 2 - 3 hours or on LOW for 6 - 7 hours. Uncover crock pot
for the last 30 minutes of cooking time. Top individual servings with sour
cream and scallions.


We love to have tortilla chips on the side. and sometimes I serve with a
side of guacamole or avocado slices.


Enjoy!