Slow Cooker Beef Enchilada Casserole – The Ultimate Cheesy
Slow Cooker Beef Enchilada Casserole layers seasoned ground beef, tortillas, enchilada sauce, black beans, corn, and plenty of shredded cheese in a crockpot. As it cooks, the tortillas soften, the flavors blend beautifully, and the cheese becomes irresistibly gooey. The result is a hearty, flavorful casserole that's easy to prepare, family-friendly, and perfect for busy schedules. Garnish with fresh cilantro, sour cream, diced tomatoes, or avocado for a complete Tex-Mex meal.
Ingredients
- 1½ pounds lean ground beef
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen or canned corn, drained
- 2 cans (10 ounces each) red enchilada sauce
- 10 small corn tortillas, cut into quarters
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
Instructions
- Brown the ground beef in a large skillet over medium heat. Add the onion and cook until softened.
- Stir in the garlic, taco seasoning, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
- Drain any excess grease, then stir in the black beans and corn.
- Lightly grease the inside of the slow cooker.
- Spread a thin layer of enchilada sauce on the bottom.
- Layer tortilla pieces over the sauce, followed by the beef mixture, enchilada sauce, and shredded cheese.
- Repeat the layers until all ingredients are used, finishing with enchilada sauce and the remaining cheese.
- Cover and cook on Low for 4–5 hours or High for 2–3 hours, until heated through and the cheese is fully melted.
- Turn off the slow cooker and let the casserole rest for 10 minutes before serving.
- Garnish with sour cream, avocado, cilantro, jalapeños, and lime wedges if desired.
Notes
- Corn tortillas hold up better than flour tortillas during slow cooking.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- Drain the beef well to prevent excess grease.
- Avoid overcooking, as the tortillas may become too soft.
- Let the casserole rest before serving for cleaner portions.
- Leftovers taste even better the next day.
- Store refrigerated for up to 4 days.
- Freeze individual portions for up to 3 months.