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


  • 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.

This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Source: Pillsbury-Zergnet