Slow-Cooked Taco Casserole

This recipe is from my sister-in-law Kacey.

1-1/2 lbs. ground beef
1 small onion, chopped
3 garlic cloves, minced
1 (1.25-oz.) package taco seasoning
1 tsp. salt
1/2 tsp. pepper
1 can Rotel tomatoes
1/2 C. tomato paste
1 (10-oz.) can enchilada sauce
2 (15-oz.) cans black beans, drained and rinsed
1 (11-oz.) can corn or Mexicorn, drained
1 (4.5-oz.) can chopped green chiles
9 (5-1/2 inch) corn tortillas
6 oz. (1-1/2 C.) finely shredded cheddar cheese
1 (2-1/4 oz.) can chopped ripe olives
sour cream

Spray inside of 3-1/2 or 4 quart slow cooker with Pam. In large skillet, brown ground beef 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, pepper, tomatoes, tomato paste, and enchilada sauce.

In bowl, combine black beans, corn, and green chiles.

Place 3 tortillas in bottom of slow cooker. Top with 1/3 beef mixture, 1/3 bean mixture, 1/3 shredded cheese. Repeat layers two more times. Spread olives on top of the three layers.

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.

Note: You can substitute ground turkey for ground beef.