Ingredients Jump to Instructions ↓

  1. 11/2 lb. ground beef sirloin

  2. 1 small onion chopped

  3. 1 garlic clove minced

  4. 1 (1 1/4-oz.) pkg. Old El Paso Taco Seasoning Mix

  5. 1 teaspoon salt

  6. 1/2 teaspoon pepper

  7. 9 (51/2-inch) corn tortillas

  8. 1/2 cup chicken broth

  9. 1/2 cup tomato sauce

  10. 1 (10-oz.) can Old El Paso Enchilada Sauce

  11. 6oz. (11/2 cups) finely shredded Cheddar cheese

  12. 2 (15-oz.) cans pinto black or kidney beans drained rinsed

  13. 1 (11-oz.) can Green Giant Mexicorn Whole Kernel Corn Red and Green Peppers drained

  14. 1 (4 1/2-oz.) can Old El Paso Chopped Green Chiles

  15. 1 (21/4-oz.) can chopped ripe olives Sour Cream I like to add sliced avocados on top of sour cream and more enchilada sauce.

Instructions Jump to Ingredients ↑

  1. Brush inside of 31/2 or 4-quart slow cooker with oil or spray with nonstick cooking spray. In large skillet, brown ground beef sirloin with onions and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, salt and pepper.

  2. Place 3 tortillas in bottom of oiled slow cooker. Top with beef mixture, broth, tomato sauce, and enchilada sauce. Sprinkle with ½ cup of the cheese. Layer 3 more tortillas. Top with beans, corn, green chiles, half of the olives and ½ cup of the cheese.

  3. Top with remaining 3 tortillas. Sprinkle with remaining ½ cup cheese and olives. Cook on high setting for 21/2 to 3 hours or on low setting for 6 to 7 hours. Uncover slow cooker for last 30 minutes of cooking time. Top individual servings with sour cream. Serves 8. I like to add sliced avocados on top of sour cream and more enchilada sauce. Yield: serves 8 Notes: Prize winning slow-cooked casserole. Recipe was created by my daughter and I make it frequently. It's easy to prepare, great to serve to your family and guest. I make it for potlucks and get together. This winning casserole will become everyone's favorite.


Send feedback