Crock Pot Mexican Taco Casserole Recipes

CROCK POT MEXICAN CASSEROLE

Steps:

• Brown ground beef and onion in nonstick skillet.
• Combine all ingredients in slow cooker, except rice and cheese.
• Cook on low for 4-8 hours.
• Stir in rice, cover, and cook until tender.
• Sprinkle with cheese.
• Cover and cook until cheese is melted.

TACO CASSEROLE FOR THE CROCK POT

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.

CROCK POT TACO CASSEROLE

Steps:

• Combine beed tomatoes, soup, seasoning mix, and water in slow cooker.
• Stir in tortilla chips.
• Cover. Cook on low 7-8 hours.
• Spread sour cream over casserole. Sprinkle with cheese.
• Cover. Let stand 5 minutes until cheese melts.
• Remove cover. Garnish with green onions. Allow to stand for 15 more minutes before serving.