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Ingredients
1 1/2 Pounds ground beef
1 Small onion, chopped
1 Garlic clove, minced
1 (1 1/4 oz) Package taco seasoning mix
1 Teaspoon salt
1/2 Teaspoon pepper
9 (5 1/2�) Corn tortillas
1/2 Cup chicken broth
1/2 Cup tomato sauce
1 (10 oz) Can enchilada sauce
6 Ounces (1 1/2 cups) Cheddar cheese, finely shredded
2 (15 oz) Cans pinto or kidney beans, rinsed & drained
1 (11 oz) Can Green Giant mexicorn whole kernel corn, red & green peppers, drained
1 (4 1/2 oz) Can green chilies, chopped
1 (2 1/4 oz) Can chopped ripe olives
Sour cream
Instructions
Brush inside of 3 1/2 or 4-quart crockpot with oil or spray 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 fat.
Stir in taco seasoning mix, salt and pepper.
Place 3 tortillas in bottom of oiled crockpot, 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 chilies, 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 for 2 1/2 to 3 hours or on LOW for 6 to 7 hours.
Uncover crockpot for last 30 minutes of cooking time.
Serve individual servings with sour cream.