Slow Cooked Taco Casserole Recipes

SLOW-COOKER TACO CASSEROLE

Slow-Cooker Taco Casserole image

Combine taco fixings in a slow-cooker casserole that's a no-fuss favorite of families.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h30m

Yield 6

Number Of Ingredients 9

Ingredients

1 1/2 pounds lean ground beef
1 can (14.5 ounces) diced tomatoes with green chilies, undrained
1 can (10.75 ounces) condensed cream of onion soup
1 envelope (1 oz) Old El Paso™ taco seasoning mix
1/2 cup water
6 corn tortillas (5 or 6 inches in diameter), cut into 1/2-inch strips
1 cup shredded Cheddar cheese (4 ounces)
3 medium green onions, sliced (3 tablespoons)
1/2 cup sour cream

Steps:

Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
Mix beef, tomatoes, soup, seasoning mix (dry) and water in 3 1/2- to 5-quart slow cooker. Gently stir in tortilla strips.
Cover and cook on Low heat setting 7 to 8 hours.
Sprinkle cheese over casserole; cover and let stand about 5 minutes or until cheese is melted. Sprinkle with onions; serve with sour cream.

Nutrition Facts : Calories 440, Carbohydrate 23 g, Cholesterol 110 mg, Fat 2, Fiber 3 g, Protein 28 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 9 g, TransFat 1 1/2 g

TACO CASSEROLE FOR THE CROCK POT

Taco Casserole for the Crock Pot image

The crock pot is my friend and I use it every chance I get. This smells so good cooking and its great for those cold winter days! Great for summer days too. hehe

Provided by Sandy in Oklahoma

Categories One Dish Meal

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

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 2 (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

Steps:

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.

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