SLOW-COOKED TACO CASSEROLE RECIPE - PILLSBURY.COM
Taco casserole goes slow and sirloin! Traditional toppings included.
Provided by Pillsbury Kitchens
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 16
Steps:
- Brush inside of 3 1/2 or 4-quart slow cooker with oil or spray with nonstick cooking spray. In large skillet, brown ground beef sirloin with onion and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, salt and pepper.
- Place 3 tortillas in bottom of oiled slow cooker. Top with beef mixture, broth, tomato sauce and enchilada sauce. Sprinkle with 1/2 cup of the cheese. Layer 3 more tortillas. Top with beans, corn, green chiles, half of the olives and 1/2 cup cheese.
- Top with remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives. Cook on high setting for 2 1/2 to 3 hours or on low setting for 6 to 7 hours. Uncover slow cooker for last 30 minutes of cooking time. Top individual servings with sour cream.
Nutrition Facts : Calories 420 , CarbohydrateContent 45 g, CholesterolContent 60 mg, FatContent 1 1/2 , FiberContent 7 g, ProteinContent 23 g, SaturatedFatContent 8 g, ServingSize 1 1/4 Cups, SodiumContent 1500 mg, SugarContent 6 g
VIC'S SLOW-COOKED BEEF STEW RECIPE - DELICIOUS. MAGAZINE
Digital Editor Vic Grimshaw’s slow-cooked beef stew celebrates the Aga. Leave to cook low and slow for 4-5 hours until the beef is tender and the vegetables become soft and velvety.
Provided by delicious. magazine
Total Time 0 minutes
Yield Serves 4-6
Number Of Ingredients 15
Steps:
- Heat the oven to 140°C/120°C fan/gas 1. Heat a glug of oil in a casserole (one with a lid) over a medium heat. Add the onions, carrots and celery and fry for 8-10 minutes until softened. Add the mushrooms and garlic and fry for 4 minutes more, stirring occasionally.
- Meanwhile, heat a glug of oil in a frying pan over a medium-high heat. In a bowl, toss the beef with the flour, mustard powder and salt and pepper. Brown the beef in 2-3 batches, then add to the casserole with the tomato purée and ale. Stir well and bubble over a high heat for 2-3 minutes. Pour in the stock and Worcestershire sauce and add the bay leaves. Bring to the boil, cover, put in the oven and cook for 4½-5 hours.
- Check the beef is tender (it should fall apart easily when prodded with a fork) taste and season with salt and pepper. Serve with seasonal potatoes.
Nutrition Facts : Calories 503kcals, FatContent 18.8g (6.5g saturated), ProteinContent 58.7g, CarbohydrateContent 19.9g (9.3g sugars), FiberContent 4.4g
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From marthastewart.com
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From waitrose.com
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From parade.com
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