Ingredients
1-1/2 pounds lean ground beef (90% lean)1 small onion, chopped1 garlic clove, minced1 envelope taco seasoning1/2 teaspoon salt1/2 teaspoon pepper9 corn tortillas (6 inches)1/2 cup chicken broth1/2 cup tomato sauce1 can (10 ounces) enchilada sauce1-1/2 cups shredded cheddar cheese2 cans (15 ounces each) pinto beans, rinsed and drained1 can (11 ounces) Mexicorn, drained1 can (4 ounces) chopped green chiles, drained1 can (2-1/4 ounces) chopped ripe olives, drainedOptional ingredients: Sour cream and avocado slices
Preparation
In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, salt and pepper.
In a greased 5-qt. slow cooker, layer three tortillas, beef mixture, broth, tomato sauce and enchilada sauce; sprinkle with 1/2 cup cheese. Add three tortillas, beans, Mexicorn, green chiles, half of the olives and 1/2 cup cheese. Top with remaining tortillas, cheese and olives.
Cover and cook on low for 6-7 hours. Serve with sour cream and avocado if desired.
