Crockpot Taco Casserole
INGREDIENTS
- 1 1/2 lb Extra Lean Ground Beef Or Turkey
- 1 small Onion, Chopped
- 2 Garlic Cloves, Minced
- 1 pkg Taco Seasoning
- 1/2 tsp Black Pepper
- 9 Yellow Or White Corn Tortillas
- 1/2 cup Chicken Broth
- 1/2 cup Tomato Sauce
- 10 oz Verde Enchilada Sauce
- 1 can Black Beans, Drained
- 1 can/bag Frozen or Canned Corn Kernels
- 1 1/2 cup Shredded Cheddar Cheese
- 2 can Chopped Mild Green Chilies
- 2 1/4 can Chopped Olives
- Sour Cream
- Salsa
- Avocado
DIRECTIONS
- *Grease inside of 3.5 to 4 qt slow cooker
- *In large skillet, brown beef or turkey with onion and garlic until done; drain, stir in taco seasoning, salt, and pepper
- *Place 3 tortillas in bottom of slow cooker, top with beef mixture, broth, tomato sauce, and enchilada sauce
- *Sprinkle with 1/2 cup cheese and layer 3 more tortillas
- *Top with beans, corn, green chilies, half of olives, and 1/2 cup cheese
- *Top with remaining 3 tortillas and sprinkle remaining 1/2 cup cheese and rest of olives
- *Cook on high for 2 1/2 to 3 hours, or on low for about 6 hours; uncover last 30 minutes
- *Use optional toppings to serve
- Recipe Tips
- *Use ground soy meat substitute, or omit the meat, and use vegetarian broth for a great vegetarian meal