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–+ servings

Slow Cooker Beef Enchilada Casserole

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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.
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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 ½ cups colby jack cheese shredded, divided
  • Tomatoes scallions, cilantro for toppings

Instructions

  • 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.
  • Stir in the red enchilada sauce, green chiles, black beans, and corn. Season with salt and pepper.
  • Lightly coat the inside of a slow cooker with non-stick spray.
  • Spread a layer of tortilla strips on the bottom.
  • Top with a portion of the beef mixture, then sprinkle with cheese.
  • Repeat the layers until all ingredients are used, ending with cheese on top.
  • Cover and cook on low for 4–5 hours or on high for 2–3 hours, until heated through and the cheese is melted.

Notes

Tips, Tricks & 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 & 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.

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Servings: 6 servings
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