Slow Cooker Tortilla, Cheese and Meat Bake Recipe

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  • 3 pounds ground beef
  • 2 large onions, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 12 corn tortillas, cut into 1
  • 20 ounces (2 cans) enchilada sauce
  • 16 ounces tomato sauce
  • 1 1/2 pounds cheddar cheese, grated
  • 64 ounces (4-16 oz. cans)chili beans
  • 32 ounces (2-16 oz. cans)corn, drained
  • 6 ounces pitted olives (optional)
Container: 7 quart slow cooker
20 mins
6+ hrs
6+ hrs
  • Brown beef with onion and garlic. Drain and season with salt and pepper.
  • Spray inside of slow cooker with nonstick cooking spray.
  • First Layer: Cover bottom of slow cooker with a layer of the tortilla strips. Place about 1/2 of the meat mixture on top of the strips. Add half the enchilada sauce and 1/2 the tomato sauce, top with 1/3 of the cheese.
  • Second Layer: Layer of tortilla strips, add all the the beans and corn, the rest of the meat mixture, top with 1/3 of the cheese. Add olives in this layer, if desired.
  • Third Layer: Layer tortilla strips, remaining tomato sauce and enchilada sauce, top with remaining cheese. Garnish with olives, if desired.
  • Cover slow cooker and cook for 7 hours on low heat.
Note: This recipe can easily be cut in half and baked in a 4 1/2 quart slow cooker for approximately 5-6 hours.
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