Slow-Cooked Taco Casserole

Taco casserole goes slow and sirloin! Traditional toppings included.

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Servings 8

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( 88 ) Ratings

88 Ratings

5 Stars 17%

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Member Reviews ( 9 )

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Bake-Off® Contest 39, 2000

Liz Castle

Tujunga, California

ingredients 16
Prep Time 15 min
Total Time 3 hr 15 min

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

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Directions

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.

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.

Review & Comments

Write a Review

Tumestone

report Posted Feb. 28, 2012 1:46 PM

I used smoked sausage instead of beef. It was good but hard to keep lit.

Brynn317

report Posted Mar. 22, 2011 1:19 PM

This was actually DELICIOUS!!! I was a little concerned that there were no tomatoes and I kept thinking the corn tortillas would be mushy, but it was excellent! My 2-year old ate three helpings! I did add some spice (cayenne pepper, chili powder, garlic salt), but otherwise it didn't need any modifications.

rveach

report Posted Nov. 8, 2010 8:16 PM

Made this for Sunday lunch. Doubled it to feed 14 people and it was a hit with all of them! Great flavor. Will make it again!

jennymt2

report Posted Jul. 18, 2010 8:41 PM

My whole family loved this recipe.

gsutiger2

report Posted Apr. 22, 2008 5:44 PM

I Love this recipe. However, it requires a lot of ingredients. That is the only drawback in my opinion.