Slow Cooked Taco Casserole

We are obviously on a taco type kick around our house! Found another crock pot recipe that I tried out this past weekend and it was a winner... Very thick and hearty. I took out the corn tortillas - I don't really care for the gummy texture that they become when they are baked or slow cooked in something, but followed the rest of the recipe. We topped ours with corn chips to give it a little crunch and we all loved it!

Slow Cooked Taco Casserole
(recipe found at www.pillsbury.com)

1 1/2 pounds ground beef
1 small onion, chopped
1 garlic clove, minced
1 (1 ounce) 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 ounces) enchilada sauce
1 1/2 cups shredded cheddar cheese
2 (15 ounces) cans pinto, black or kidney beans, rinsed and drained
1 (11 ounces) can mexicorn
1 (4.5 ounces) can chopped green chiles
1 (2 1/4 ounces) can chopped ripe olives

Spray slow cooker with cooking spray. In large skillet, brown beef with onion and garlic over medium high heat for 8-10 minutes or until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, salt and pepper. Place 3 tortillas in bottom of slow cooker. Top with beef mixture, broth, tomato sauce and enchilada sauce. Sprinkle with 1/2 cup cheese. Layer with 3 more tortillas. Top with beans, corn, green chiles, half of the olives and 1/2 cup cheese. Place remaining tortillas in slow cooker and sprinkle with remaining cheese and olives. Cook on high 2 1/2 - 3 hours or low 6-7 hours. Uncover slow cooker for last 30 minutes. Top with sour cream.

Serves: 8 1 1/4 cup servings
Points: 9