Crockpot Enchilada Casserole

Steps

1. In a large skillet over medium-high heat, add 1 tablespoon of avocado oil.
2. Add the ground beef and cook until browned. Add the diced onion to the pan as well.
3. Once the ground beef is fully cooked and the onions are soft, drain any excess grease from the meat mixture.
4. Return the skillet to the heat and add 3 tablespoons of taco seasoning blend and 1/4 cup of water. Stir until combined.
5. Add both cans of enchilada sauce, one can of Rotel tomatoes, and one can of diced tomatoes to the ground beef mixture. Stir well.
6. Spray the inside of your crockpot with cooking spray to prevent sticking.
7. Layer 1: Place a single layer of corn tortillas on the bottom of the crockpot (overlap if necessary).
8. Layer 2: Spread half of the meat mixture evenly over the first layer of tortillas.
9. Layer 3: Add another layer of corn tortillas on top of the meat mixture.
10. Layer 4: Place half of a drained can of corn and half of a four-ounce can of sliced olives over the second layer of tortillas.
11. Layer 5: Sprinkle with half of an eight-ounce bag of shredded cheese (or Mexican blend).
12. Layer 6: Add another layer of tortillas on top of the cheese/corn/olives mixture.
13. Layer 7: Spread one-third of the remaining meat mixture over this third layer of tortillas.
14. Layer 8: Top with more tortillas, using as many layers as possible.
15. Layer 9: Add four ounces of shredded cheese and the rest of the drained corn.
16. Layer 10: Add the rest of the meat mixture on top.
17. Layer 11: Top with the remaining tortillas.
18. Layer 12: Sprinkle with an additional four ounces of cheese.
19. Layer 13: Place the remaining two ounces of sliced olives evenly around the casserole.
20. Cover the crockpot and cook on high for 2 to 3 hours, or low for 4 to 6 hours. (The video specifies cooking time was 3.5 hours on high.)
21. After cooking, let the casserole rest off the heat for about 30 minutes before serving.