Bake-Off® Contest 39, 2000
Tujunga, California

Slow-Cooked Taco Casserole

Taco casserole goes slow and sirloin! Traditional toppings included.

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11 reviews.
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  • prep time 15 min
  • total time 3 hr 15 min
  • ingredients 16
  • servings 8
 

Ingredients

1 1/2
lb. ground beef sirloin
1
small onion, chopped
1
garlic clove, minced
1
(1-oz.) pkg. Old El Paso™ Taco Seasoning Mix
1
teaspoon salt
1/2
teaspoon pepper
9
(5 1/2-inch) corn tortillas
1/2
cup Progresso™ Chicken Broth (from 32-oz. carton)
1/2
cup tomato sauce
1
(10-oz.) can Old El Paso™ Enchilada Sauce
6
oz. (1 1/2 cups) finely shredded Cheddar cheese
2
(15-oz.) cans pinto, black or kidney beans, drained, rinsed
1
(11-oz.) can Green Giant™ SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
1
(2 1/4-oz.) can chopped ripe olives
Sour cream

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Brush inside of 3 1/2 or 4-quart slow cooker with oil or spray with nonstick cooking spray. In large skillet, brown ground beef sirloin with onion 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 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.
  • 3 Top with remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives. Cook on high setting for 2 1/2 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.
  • 1 Brush inside of 3 1/2 or 4-quart slow cooker with oil or spray with nonstick cooking spray. In large skillet, brown ground beef sirloin with onion 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 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.
  • 3 Top with remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives. Cook on high setting for 2 1/2 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.

EXPERT TIPS

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Expert Tips

This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
420
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
8g,
8%
),
Cholesterol
60mg
60%;
Sodium
1500mg
1500%;
Total Carbohydrate
45g
45%
(Dietary Fiber
7g
7%
  Sugars
6g
6%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
10%;
Calcium
30%;
Iron
15%;
Exchanges:
3 Starch; 2 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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