Take a peek at what my pals over at Recipes that Crock had to say about this marvelous chili cheese slow cooker casserole:
“Does your family love those Chili Cheese Burritos from Taco Bell? This Crock Pot Chili Cheese Casserole has a lot of the same flavors but is dished up in a layered casserole that will have the family asking for seconds!”
We are all about chili and cheese anything at my homestead! I seriously could eat this meal for days on end. I am a huge lover of Mexican food and this crock pot casserole takes the cake! My picky eaters never complain about this meal (unless I put onions in it, boo!) and that is something I am very thankful for.
Ingredients
2 lbs Ground Beef
1 Onion- Chopped
2 Garlic Cloves- Minced
1 15 oz Can Tomato Sauce
2 15 oz Cans Chili with Beans
2 4 oz Cans Mushrooms- Drained (Optional)
12 6 inch Flour Tortillas (Fajita Size)
3 Cups Shredded Cheese
2.25 oz Can Sliced Olives (Optional)
6 oz Beef Broth
Instructions
Brown ground beef with onion and garlic and drain.
Combine ground beef with tomato sauce, chili and mushrooms.
Spray your crock with cooking spray.
Layer four tortillas to cover the bottom of your crock.
Put ⅓ of your beef mixture on the tortillas.
Put 1 Cup of the cheese on top of the meat.
Repeat layers two more times (3 total layers)
Top cheese with olives and drizzle the beef broth on top of the casserole.
Cover with lid and cook on high for 1½ to 3 hours.
Quick Tip: For an added kick, add a few splashes of hot sauce to the casserole.
Thank you to Recipes That Crock for this great meal idea.
Once the meatballs are cooked, mix all sauce ingredients together. Add to the slow cooker with the meatballs and cook on low for 3-4 hours. The meatballs keep in the slow cooker for another 1-2 hours.