Ingredients
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1 1/2 lbs ground beef
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1 small onion, chopped
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1 teaspoon salt
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1/2 teaspoon pepper
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9 (5 1/2 inch) corn tortillas
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1/2 cup chicken broth
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1/2 cup tomato sauce
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1 (10 ounce) can enchilada sauce
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6 ounces finely shredded cheddar cheese
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2 (15 ounce) cans black beans or 2 (15 ounce) cans kidney beans, drained, rinsed
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1 (11 ounce) can mexicorn, drained (corn with red and green peppers)
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1 (4 1/2 ounce) can chopped green chilies
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1 (2 1/4 ounce) can chopped ripe olives
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sour cream
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1 garlic clove, minced
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1 (1 1/4 ounce) package taco seasoning mix
Instructions
- Spray inside of 3 1/2 or 4-quart slow cooker with nonstick cooking spray.
- In 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.
- 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.
- 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 crock pot for last 30 minutes of cooking time.
- Top individual servings with sour cream.