Slow Cooker Taco Casserole

1 lb lean ground turkey
1 medium onion, diced
1 garlic clove, minced
1 (1.25oz) pkg low sodium taco seasoning
9 corn tortillas
1/2 cup low sodium chicken broth
1/2 cup no sodium added tomato sauce
1 (10oz) can enchilada sauce
1/4 cup 2% shredded cheddar cheese
1/4 cup fat free shredded mozzarella cheese
1 cup low sodium black beans, drained & rinsed
1 cup mexicorn with red and green peppers
1 (4.5oz) can chopped green chilies
1 (2 1/4oz) can chopped black olives
2 Tbsp fat free sour cream

1. Brown turkey, garlic and onion in a large skillet over medium-high heat. Drain. Stir in taco seasoning; mix well.

2. Lightly spray a slow cooker with cooking spray. Place 3 tortillas in bottom of slow cooker. Top with beef mixture, broth, tomato sauce, and enchilada sauce. Sprinkle with 1/3 of the cheese mixture. Layer 3 more tortillas. Top with beans, corn, green chilies, half the olives and 1/3 of the cheese.

3. Top with remaining tortillas. Sprinkle with remaining cheese and olives. Cook on LOW for 7 hours. Uncover slow cooker for last 30 minutes of cook time.

4. Top each individual serving with 1 tsp sour cream.

Serving Size: Makes 8 servings