Slow Cooker Beef Enchilada Casserole

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Slow Cooker Beef Enchilada Casserole

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

Layers of corn tortillas, seasoned ground beef, corn, black beans, cheese and enchilada sauce make this Slow Cooker Beef Enchilada Casserole a weeknight favorite!

All the flavor of enchiladas with the ease of a dump-and-go slow cooker recipe.

A close-up of a serving of cheesy casserole with ground meat, black beans, corn, tomatoes, and green onions on a white plate.

How To Make Slow Cooker Beef Enchilada Casserole

Bowls containing shredded cheese, cooked ground beef, diced tomatoes, corn, taco seasoning, beans, minced garlic, enchilada sauce, and corn tortillas are arranged on a white surface.

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
A serving of cheesy casserole with beans and corn on a white plate, next to a glass of dark soda on a green patterned napkin.

Step-by-Step Guide

1. To a bowl add your cooked ground beef, taco seasoning, garlic, tomatoes with green chiles, corn and black beans.

A glass bowl with black beans, corn, diced tomatoes, cooked ground meat, and seasoning. Beside it are corn tortillas and a bowl of shredded cheese.

2. Spray your slow cooker with non-stick cooking spray.

3. Pour one can of enchilada sauce into the slow cooker.

4. Next layer 4 tortillas.

Four corn tortillas are layered on top of red sauce inside a slow cooker.

5. Next 1/2 of the meat mixture.

A glass bowl filled with a mixture of ground meat, corn, black beans, and diced tomatoes, with a black spoon inside; a slow cooker is partially visible above.

6. Next 1 1/2 cups of cheese.

A slow cooker filled with shredded yellow and white cheese on top of layered ingredients, ready for cooking.

7. Next another layer of 4 tortillas.

8. Then another can of enchilada sauce.

9. The rest of the meat mixture and another 1 ½ cups of cheese and another layer of 4 tortillas.

10. The final can of enchilada sauce and the rest of the cheese.

11. Cover and cook on low for 4 hours.

A close-up of a serving of cheesy taco casserole with ground beef, corn, black beans, and diced tomatoes being lifted from a slow cooker.

12. Garnish with scallions and tomatoes or anything else you like and serve!

A serving of cheesy casserole with beans, corn, and ground meat on a white plate, accompanied by a glass of dark soda in the background.

Tips and Tricks

  • Store leftovers in an airtight container in refrigerator for up to 3 days.
  • You can add more green chilies or jalapenos for a kick.
  • Substitute green enchilada sauce for red if you like!
  • Use any cheese you like, pepper jack would be great in this.
  • I prefer to use corn tortillas in this as flour tortillas will not hold up as well.
  • You can top this with taco sauce, avocado, guacamole, black olives, or sour cream!
Casserole topped with melted cheese, diced tomatoes, and chopped green onions in a slow cooker.
A serving of cheesy casserole with corn, beans, and green onions on a white plate, next to a glass of dark soda on a green patterned napkin.

Slow Cooker Beef Enchilada Casserole

Print Recipe
A slice of casserole with cheese, black beans, corn, and vegetables on a white plate, placed on a patterned napkin with a drink in the background.
Prep Time:15 minutes
Cook Time:4 hours
Total Time:4 hours 15 minutes

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

Instructions

  • To a bowl add your cooked ground beef, taco seasoning, garlic, tomatoes with green chiles, corn and black beans.
  • Spray your slow cooker with non-stick cooking spray.
  • Pour one can of enchilada sauce into the slow cooker.
  • Next layer 4 tortillas.
  • Next 1/2 of the meat mixture.
  • Next 1 1/2 cups of cheese.
  • Next another layer of 4 tortillas.
  • Then another can of enchilada sauce.
  • The rest of the meat mixture and another 1 ½ cups of cheese and another layer of 4 tortillas.
  • The final can of enchilada sauce and the rest of the cheese.
  • Cover and cook on low for 4 hours.
  • Garnish with scallions and tomatoes or anything else you like and serve!

Notes

  • Store leftovers in an airtight container in refrigerator for up to 3 days.
  • You can add more green chilies or jalapenos for a kick.
  • Substitute green enchilada sauce for red if you like!
  • Use any cheese you like, pepper jack would be great in this.
  • I prefer to use corn tortillas in this as flour tortillas will not hold up as well.
  • You can top this with taco sauce, avocado, guacamole, black olives, or sour cream!
Servings: 6 servings
A close-up of a serving of cheesy casserole with ground meat, black beans, corn, tomatoes, and green onions on a white plate.
A close-up of a serving of cheesy taco casserole with ground meat, beans, corn, and diced tomatoes being lifted from a slow cooker.

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