Taco Casserole

1 1/2 pounds ground beef sirloin
1 small onion, chopped
1 garlic clove, minced
1 (1.25 ounce) package Old El Paso Taco Seasoning Mix
1 teaspoon salt
1/2 teaspoon pepper
9 (5 1/2-inch) corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
1 (10 ounce) can Old El Paso Enchilada Sauce
6 ounces (1 1/2 cups) finely shredded Cheddar cheese
2 (15 ounce) cans pinto, black or kidney beans, drained, rinsed
1 (11 ounce) can Green Giant Mexicorn Whole Kernel Corn,
    Red and Green Peppers, drained
1 (4.5 ounce) can Old El Paso Chopped Green Chiles
1 (2 1/4 ounce) can chopped ripe olives
Sour cream

Brush inside of 3 1/2 or 4-quart crock pot 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 crock pot. 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 for 2 1/2 to 3 hours or on LOW for 6 to 7 hours.

Uncover crock pot for last 30 minutes of cooking time.

Top individual servings with sour cream.