Slow Cooker Beef Enchilada Casserole
Slow Cooker Beef Enchilada Casserole is a hearty and cheesy Mexican-inspired dinner.Seasoned beef combines with black beans, corn, tortillas, and enchilada sauce.The slow cooker gently blends all the flavors into one comforting casserole.Corn tortillas become tender as they absorb the rich enchilada sauce.Melted cheese creates a deliciously gooey and savory topping.Serve with avocado, cilantro, sour cream, or your favorite Mexican-inspired toppings.
Ingredients
Beef Filling
- 1½ pounds lean ground beef
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Casserole
- 3 cups red enchilada sauce
- 12 small corn tortillas
- 1 can black beans, 15 ounces, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 small can diced green chiles
- 2 cups shredded Mexican-blend cheese
- 1 cup shredded cheddar cheese
- ½ cup chopped fresh cilantro
Instructions
Brown the Beef
- Heat a large skillet over medium-high heat. Add the ground beef and chopped onion.Cook for approximately 6–8 minutes, breaking the beef apart with a spoon, until browned and cooked through.Drain excess grease if necessary.
Add Seasonings
- Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper.Cook for another 1–2 minutes until fragrant.
Prepare the Slow Cooker
- Lightly grease the inside of a 6-quart slow cooker.Spread a thin layer of enchilada sauce across the bottom.
Create the First Layer
- Tear or cut several corn tortillas into pieces and arrange them over the sauce.Add a portion of the seasoned beef, black beans, corn, green chiles, and shredded cheese.Pour some enchilada sauce over the layer.
Continue Layering
- Repeat the layers until all the ingredients have been used.Finish with a generous layer of enchilada sauce and shredded cheese.
Slow Cook
- Cover and cook on LOW for 3–4 hours.The casserole is ready when the tortillas are tender, the filling is hot, and the cheese has melted completely.
Garnish and Serve
- Top with fresh cilantro, avocado, sour cream, jalapeños, or green onions.Serve hot with lime wedges on the side.
Notes
- Ground beef: Lean ground beef works particularly well because it provides flavor without making the casserole excessively greasy.
- Tortillas: Corn tortillas provide the most traditional enchilada-style flavor and texture.
- Enchilada sauce: Red enchilada sauce works beautifully, but green enchilada sauce can also be used.
- Cheese: Mexican-blend, cheddar, Monterey Jack, or Colby Jack are good choices.
- Beans: Black beans can be replaced with pinto beans or refried beans.
- Spice level: Adjust the chili powder and green chiles according to your preference.
- Resting time: Letting the casserole rest briefly helps the layers set.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.