Go Back

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