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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 10 |
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Created by my daughter, this spicy, meaty and cheesy casserole is great for a get-together with family and friends. I make it frequently for potlucks.Marina Castle, North Hollywood, California Ingredients:
1-1/2 pounds ground beef |
1 small onion, chopped |
1 garlic clove, minced |
1 envelope taco seasoning |
1/2 teaspoon salt |
1/2 teaspoon pepper |
9 corn tortillas (6 inches) |
1/2 cup chicken broth |
1/2 cup tomato sauce |
1 can (10 ounces) enchilada sauce |
1-1/2 cups (6 ounces) shredded cheddar cheese |
2 cans (15 ounces each) pinto beans, rinsed and drained |
1 can (11 ounces) mexicorn, drained |
1 can (4 ounces) chopped green chilies, drained |
1 can (2-1/4 ounces) chopped ripe olives, drained |
optional ingredients: sour cream and avocado slices |
Directions:
1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, salt and pepper.
2. In a greased 5-qt. slow cooker, layer 3 tortillas, beef mixture, broth, tomato sauce and enchilada sauce; sprinkle with 1/2 cup cheese. Add 3 tortillas, beans, Mexicorn, green chilies, half of the olives and a 1/2 cup cheese. Top with remaining tortillas, cheese and olives.
3. Cover and cook on low for 6-7 hours. Serve with sour cream and avocado if desired. Yield: 10 servings.
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