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Bring Taco Tuesday to the next level with this Mexican Crock Pot Recipe. Tortillas, taco meat, black beans, corn, chilis and more will bring the fiesta to your dinner table. This Crockpot Mexican Casserole is perfect
Crockpot Mexican Casserole
There isn’t anything too crazy in the ingredients, basically all the same stuff you would be using to make an enchilada.
Ingredients:
- 20 corn tortillas
- 1lb ground beef
- 1 package, 1 oz, taco seasoning
- 1/4 cup water
- 1 small can, 8 oz, tomato sauce
- 1 can, 10 oz, enchilada sauce
- 1 can, 15 oz, black beans, drained and rinsed
- 1 can, 15 oz, corn, drained
- 1 can, 4 oz, green chilies
- 1 can, 10 oz, sliced black olives, drained
- 2-1/2 cups shredded cheese
- sour cream
Directions:
- In a large skillet, add ground beef and brown until no longer pink. Drain. Add taco seasoning and water and heat for an additional 5 minutes. Stir in tomato and enchilada sauce. Mix well.
- Grease the crock of a slow cooker with nonstick cooking spray. Place 4 tortillas into the bottom, overlapping if necessary. Add half of beef mixture and 1/2 cup cheese on top of tortillas. Top with 4 tortillas.
- On the next layer, add half of the beans, half of the corn, half of the green chilies and 1/2 cup cheese and 1/3 of the olives. Top with 4 tortillas.
- Repeat with another layer of beef (using up the remaining mixture) and 1/2 cup cheese. Top with 4 tortillas and repeat with remaining beans, corn, green chilies and 1/2 cup of cheese and 1/3 of olives. Top with 4 tortillas and and sprinkle with 1/2 cup cheese and remaining black olives.
- Place lid on slow cooker and heat for 2-3 hours of high or 4-6 hours on low. Serve topped with sour cream.
- Serves 6
