Taco Casserole for the Crock Pot

niedziela, 9 lutego 2014

Taco Casserole for the Crock Pot

Time: 3 hrs 15 mins

Ingredients

  • 1 1/2 lbs ground beef
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 (1 1/4 ounce) package 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 enchilada sauce
  • 6 ounces finely shredded cheddar cheese
  • 2 (15 ounce) cans pinto beans or 2 (15 ounce) cans black beans or 2 (15 ounce) cans kidney beans, drained, rinsed
  • 1 (11 ounce) can mexicorn, drained (corn with red and green peppers)
  • 1 (4 1/2 ounce) can chopped green chilies
  • 1 (2 1/4 ounce) can chopped ripe olives
  • sour cream

Directions

  • 1 Spray inside of 3 1/2 or 4-quart slow cooker with nonstick cooking spray.
  • 2 In large skillet, brown ground beef with onion and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain well. Stir in taco seasoning mix, salt and pepper.
  • 3 Place 3 tortillas in bottom of crock pot. 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.
  • 4 Top with remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives.
  • 5 Cook on high setting for 2 1/2 to 3 hours or on low setting for 6 to 7 hours. Uncover crock pot for last 30 minutes of cooking time.
  • 6 Top individual servings with sour cream.

0 komentarze :

Prześlij komentarz