Slow Cooker Beef Enchilada Casserole

There’s nothing quite like coming home to slow-cooked comfort food that tastes like a Mexican restaurant classic.

This Slow Cooker Beef Enchilada Casserole delivers cheesy, bold flavors without the mess or fuss of rolling enchiladas.

It’s a layered enchilada bake that cooks itself—beef simmers in tasty sauce, the tortillas soak up every bit of flavor, and the melted cheese ties it all together.

Whether you’re feeding a hungry family or just want leftovers that actually taste better the next day, this recipe is one to save.

Looking for the printable recipe? You’ll find it below with all the ingredients and measurements. Be sure also to check out the following tips and tricks for serving and storing your casserole!

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Serves: 6
Prep time: 15 minutes
Cook time: 4 hours

Why You’ll Love This Recipe

This recipe takes everything you love about enchiladas and simplifies it: no frying tortillas, no rolling, and no splattering sauce. Just layer, set, and walk away.

It’s the kind of meal that works for busy nights, game days, or when you want a no-fail crowd-pleaser. The beef and beans make it filling, the cheese keeps it gooey, and the enchilada sauce gives every bite that perfect kick.

It’s also incredibly flexible! Whether you want to make it spicier, sneak in some extra veggies for the kids, or double the recipe for a group potluck, this casserole can adapt. It’s a warm, comforting dish that practically makes itself while you go about your day.

How To Make Slow Cooker Beef Enchilada Casserole

Ingredients

• 1 pound ground beef, browned and drained
• 1 (1 ounce) envelope taco seasoning
• 2 cloves garlic, minced
• 10.5 ounce can tomatoes with green chilies
• 1 cup frozen corn
• 1 (15 ounce can) black beans, rinsed and drained
• 3 (10 ounce) cans red enchilada sauce
• 12 corn tortillas
• 3 1/2 cups colby jack cheese, shredded, divided
• Tomatoes, scallions, cilantro for toppings

Step-by-Step Guide

1. In a skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is soft. Drain any grease.

2. Stir in the red enchilada sauce, green chiles, black beans, and corn. Season with salt and pepper.

3. Lightly coat the inside of a slow cooker with non-stick spray.

4. Spread a layer of tortilla strips on the bottom.

5. Top with a portion of the beef mixture, then sprinkle with cheese.

6. Repeat the layers until all ingredients are used, ending with cheese on top.

7. Cover and cook on low for 4–5 hours or on high for 2–3 hours, until heated through and the cheese is melted.

Tips, Tricks and Storage

Cook on low

Make sure to cook on the low setting to keep the tortillas from drying out.

If you accidentally let it go too long, gently stir in a little extra enchilada sauce before serving to restore moisture.

Layer evenly

Cut tortilla strips evenly so they cook uniformly. This prevents the casserole from turning mushy or too thick in spots.

Add a little crunch and extra flavor!

Before serving, top your casserole with crushed tortilla chips or diced fresh onions for texture.

You can also top this with taco sauce, avocado, guacamole, black olives, or sour cream!

Cheese

A mix of cheddar and Monterey Jack gives the perfect balance of melt and flavor, but really, you can use any cheese with this.

Don’t skimp as each layer needs a bit of cheese to hold everything together.

Make-ahead

Assemble everything the night before, refrigerate, then start cooking in the morning. Great for busy days or dinner parties!

Storage

Let leftovers fully cool before transferring to airtight containers.

Store in the fridge for up to 3 days or freeze portions for up to 3 months.

Reheat in the microwave or oven with a splash of enchilada sauce, water, or broth to bring it back to life.

Variations

The beauty of this casserole is that you can easily add your own twist! Spice it up, tone it down, or load it with extras.

Add diced jalapeños, a few dashes of hot sauce, or use hot enchilada sauce for an extra kick. Stir in a spoonful of sour cream or cream cheese near the end of cooking for a richer, creamier texture.

Toss in bell peppers, zucchini, or diced tomatoes for extra color and flavor. This is a great way to trick the kids into eating more hidden veggies, too!

Double the recipe and use a larger slow cooker, or serve it dip-style with chips on the side. Perfect for mixing it up on game days or for larger get-togethers!

Scoop it over rice or top with avocado, cilantro, and a dollop of sour cream for a complete meal.

Or if you’re busy during the week, this option works great for work lunches or weekday meal prep.

Substitutions

Missing something or trying to work with what’s in your fridge?

Here are some easy swaps that still deliver outstanding results.

Ground Beef → Ground Turkey or Chicken

Lighten things up by swapping in leaner meat. It keeps the same flavor while reducing fat.

Black Beans → Pinto or Kidney Beans

Any mild bean works well here. Pinto beans give a creamier texture, while kidney beans hold their shape.

Corn Tortillas → Flour Tortillas or Tortilla Chips

While corn tortillas are best, flour tortillas are still acceptable. It just makes the layers softer and more casserole-like. For a crunchier version, use tortilla chips instead.

Cheddar or Mexican Blend Cheese → Monterey Jack or Pepper Jack

Monterey Jack melts beautifully, while Pepper Jack adds a mild spice that complements the sauce. You can also make this really cheesy and add a few varieties!

Red Enchilada Sauce → Green Enchilada Sauce

Instead of red enchilada sauce, you can use green enchilada sauce for a tangy twist!

Frequently Asked Questions

Q: Can I make this vegetarian?

Yes, this recipe works really well as a vegetarian option.

Just skip the beef and double the beans or add more veggies. You’ll still get the same saucy flavor.

Q: My casserole came out a little dry—what happened?

That usually means the tortillas soaked up too much sauce.

Add a bit more enchilada sauce or a splash of broth and gently stir to regain moisture.

Q: Can I add rice to the slow cooker?

It’s best to cook rice separately.

If you add it directly, it can overcook, making the whole dish mushy.

Serve the casserole over rice instead.

Q: How do I reheat leftovers?

Reheat in the microwave for a quick meal, or warm it in the oven until heated through.

Add a spoonful of sauce, water, or broth to keep it fresh when reheating.

Q: Can I make this ahead of time?

Absolutely!

Assemble it the day before, refrigerate overnight, then start the slow cooker when you’re ready to cook.

If you’re searching for more dinner inspiration, try these other Slow Cooker favorites, such as Slow Cooker Cheesesteak Tortellini or Slow Cooker Beef Bourguignon. For dessert on a busy evening, pair your meal with our No Bake Neapolitan Cheesecake!