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Crockpot Taco Casserole
This cast iron braising pan is what I used to make this recipe.
This recipe was an instant family favorite. It's great as is, with tortilla chips on the side for scooping, or would be great in a tortilla, crunchy or soft variety. Leftovers are even better!
1 lb ground beef 1 onion, chopped 1 green pepper, chopped 3 cloves of garlic 1 15 oz can tomato sauce 1 tsp chili powder 1 - 1 1/2 cups of nacho cheese tortilla chips 1 cup frozen corn 1 can kidney beans, rinsed and drained 2 (16 oz) cans of chili 3/4 cup shredded cheddar cheese
Scamble fry ground beef in frying pan. Drain, and return to the pan.
Add in onions, peppers, and garlic. Cook until onions are translucent.
Add tomato sauce and chili powder. Add in a couple of drops of tabasco sauce if more heat is desired. I did not do this. Heat thoroughly and transfer to the crock pot.
Add a layer of crushed nacho cheese tortilla chips.
Add a layer of frozen corn.
Add kidney beans.
Add cans of chili over the beans, spreading to cover the entire layer. Do not stir to mix layers.
Sprinkle shredded cheese on top.
Cover with lid and bake in crock pot for 6-8 hours on low.