This Slow-Cooker Enchilada Casserole is easy to make and a crowd pleaser since it makes a lot! I use an 8-quart slow cooker, so halve the recipe if your slow cooker is smaller. #TexasHomesteader
Cook onions & garlic with ground meat until onions are translucent. Drain grease and stir in taco seasoning. Add tomato sauce & refried beans to meat mixture. Mix thoroughly
Line a slow cooker with tortillas, freely overlapping. Spoon 1/2 of the meat/bean mixture over the tortillas and sprinkle lightly with cheese. Repeat tortilla, meat/bean and cheese layer using the other 1/2 of your meat/bean mixture.
Top the casserole with tortillas, freely overlapping, and spread a can of chili over the top. Sprinkle top with a cup of cheese. Decorate with sliced ripe olives and a sprinkling of chopped green onions if desired.
Put lid on slow cooker and turn on low until all is heated through and cheese is melted, about 2 hrs.