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 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
Preparation
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.
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.
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.
