Description
A cheesy, saucy slow cooker beef enchilada casserole layered with tortillas, beef, beans, and melted cheese. All the flavor of traditional enchiladas without the work.
Ingredients
1 ½ lbs ground beef
1 onion, chopped
3 cloves garlic, minced
2 cups enchilada sauce (red or green)
1 (15 oz) can black beans, drained and rinsed
1 cup corn kernels
8–10 corn tortillas, cut in halves or quarters
2 cups shredded cheese (cheddar, Monterey Jack, or blend)
1 tbsp taco seasoning
Salt and pepper to taste
Cilantro, avocado, and lime wedges for garnish
Instructions
- Brown ground beef with onion and garlic in a skillet. Drain excess fat.
- Stir in taco seasoning, half of the enchilada sauce, beans, and corn.
- In the slow cooker, spread a little sauce, then layer tortillas, beef mixture, and cheese. Repeat layers.
- Finish with tortillas, remaining sauce, and cheese on top.
- Cover and cook on low for 5–6 hours or high for 3 hours.
- Serve warm with cilantro, avocado, and lime.
Notes
Use ground turkey or chicken for a lighter version.
For extra heat, add jalapeños or chipotle peppers.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Dinner / Casserole
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion (approx. ½ rack)
- Calories: 480
- Sugar: 7
- Sodium: 970
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 6
- Protein: 35
- Cholesterol: 95mg