Taco Casserole

From Tia's Kitchen 

1 small onion, chopped

1 lb. ground beef

1 garlic clove, minced

1 pkg. taco seasoning

1 tsp. salt

½ tsp. pepper

Corn chips

½ c. chicken broth

½ c. tomato sauce, plain

1 10oz. can enchilada sauce

1 ½ c. finely shredded cheese

2 cans beans (white, kidney, black, etc), drained

1 can whole kernel corn

1 can green chilies

1 small can chopped black olives



In large skillet, brown ground beef with onion and garlic over med/high heat until cooked thoroughly.  Stir in Taco seasoning, salt and pepper.

Brush inside of slow cooker with oil, place corn chips in the bottom.  Top with beef mixture, broth, tomato sauce and enchilada sauce.  Sprinkle ½ c. of cheese.  Layer more corn chips.  Top with beans, corn, green chilies, ½ olives and ½ c. cheese. Layer more corn chips.  Top with remaining olives and cheese.  Cook on high setting for 2 ½ -3 hours or on low setting 6-7 hours.  Uncover slow cooker for the last 30 minutes.  Top with sour cream.