Slow Cooker Beef Enchilada Casserole
All the bold, cheesy flavors of classic enchiladas layered beautifully in your slow cooker with no rolling required. This hands-off casserole combines seasoned ground beef, red enchilada sauce, corn tortillas, and plenty of melted cheese for a truly satisfying family dinner.
Equipment
- 6-quart slow cooker / crockpot - A 4-quart will work but may be snug with 3 layers
- Large skillet or frying pan
- Wooden spoon or spatula - For breaking up the beef
- Chef's Knife and Cutting Board
- Can opener
- Measuring cups and spoons
- Ladle or large spoon - For serving
Ingredients
- 1.5 lbs lean ground beef - 680g, 90% lean recommended
- 1 medium yellow onion - diced
- 3 cloves garlic - minced
- 1 packet taco seasoning - 1 oz / 28g
- 2 cans red enchilada sauce - 10 oz / 283g each
- 1 can black beans - 15 oz / 425g, drained and rinsed
- 1 can corn kernels - 15 oz / 425g, drained
- 1 can diced green chiles - 4 oz / 113g, drained
- 12 small corn tortillas - torn into quarters or halves
- 2.5 cups Mexican blend cheese - 280g, shredded, divided
- salt and black pepper - to taste
Optional Garnishes
- sour cream
- sliced green onions
- fresh cilantro
- diced tomatoes
- sliced black olives
- sliced jalapeños
- hot sauce
Instructions
- Dice the onion, mince the garlic, drain and rinse the beans, drain the corn and chiles, tear the tortillas into quarters, and measure out 2 cups of cheese for layering.
- Heat a large skillet over medium-high heat and cook the ground beef, breaking it into crumbles, for 5-7 minutes until fully browned. Drain off any excess grease.
- Reduce heat to medium. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
- Stir in the taco seasoning, black beans, corn, and diced green chiles. Cook for 1-2 minutes until well combined and heated through. Season with salt and pepper to taste.
- Spray the slow cooker insert with non-stick spray. Pour ¼ cup of enchilada sauce into the bottom and spread evenly.
- Layer one-third of the tortilla pieces across the bottom, followed by one-third of the beef mixture, one-third of the remaining enchilada sauce, and ⅔ cup of shredded cheese. Repeat the layering two more times, finishing with cheese on top.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours. Avoid lifting the lid during cooking.
- Sprinkle the reserved ½ cup of cheese over the top, cover, and let sit on WARM for 10-15 minutes until the cheese melts.
- Scoop portions from the slow cooker and top with sour cream, green onions, cilantro, tomatoes, olives, jalapeños, or hot sauce as desired.
Notes
- Use corn tortillas, not flour: Corn tortillas hold up better in the slow cooker; flour tortillas turn gummy and fall apart.
- Drain the beef well: Excess grease makes the casserole greasy. Take an extra minute to drain thoroughly after browning.
- Do not skip the bottom sauce layer: That thin base coat prevents the bottom tortilla layer from sticking and burning.
- Cook on low when possible: The extra time on low heat gives tortillas time to absorb the sauce and softens everything to a tender texture.
- Let it rest before serving: A 10-15 minute rest after cooking allows the layers to settle and makes it easier to scoop clean portions.
- Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months.
- Reheating: Microwave individual portions or reheat covered in a 350°F oven for 20-25 minutes.
- Make it spicier: Use hot enchilada sauce and add ½ teaspoon of chipotle chili powder or a dash of cayenne to the beef mixture.
- Substitute ground turkey or chicken: Swap the ground beef for ground turkey or chicken for a leaner version.
- Add bell peppers: Stir in ½ cup of diced red or green bell pepper with the onion during browning for extra color and crunch.