EASY SLOW COOKER TACO CASSEROLE

INGREDIENTS

1 1/2 lbs ground beef
1 small onion, chopped
1 clove garlic, minced
1 (1.25 oz) envelope taco seasoning mix
1 tsp salt
1/2 tsp ground black pepper
9 (5 1/2 inch) uncooked corn tortillas
1/2 cup chicken broth
4 oz (1/2 cup) tomato sauce
1 (10 oz) can enchilada sauce
6 oz cheddar cheese, finely shredded
2 (15 oz) cans red beans, drained
1 (11 oz) can Mexicorn, drained
1 (4 1/2 oz) can chopped green chiles
1 (2 1/4 oz) 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 a 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 2 1/2 to 3 hours or LOW 6 to 7 hours. Uncover for the last 30 minutes of cooking time.

Servings: 8