Taco Casserole For The Crock Pot

• 1 1/2 lbs ground beef
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 (1 1/4 ounce) package taco seasoning mix
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 9 (5 1/2 inch) corn tortillas
• 1/2 cup chicken broth
• 1/2 cup tomato sauce
• 1 (10 ounce) can enchilada sauce
• 6 ounces finely shredded cheddar cheese
• 2 (15 ounce) cans black beans or (15 ounce) cans kidney beans, drained, rinsed
• 1 (11 ounce) can mexicorn, drained (corn with red and green peppers)
• 1 (4 1/2 ounce) can chopped green chilies
• 1 (2 1/4 ounce) can chopped ripe olives
• sour cream

1. Spray inside of 3 1/2 or 4-quart slow cooker with nonstick cooking spray.
2. 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.
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 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.
6. Top individual servings with sour cream.

ground beef, onion, garlic, taco seasoning mix, salt, pepper, corn tortillas, chicken broth, tomato sauce, enchilada sauce, cheddar cheese, black beans, mexicorn, green chilies, olives, sour cream

Taken from www.food.com/recipe/taco-casserole-for-the-crock-pot-154912 (may not work)