This Crockpot Beef Enchilada Casserole is super easy and packed with flavor! You get layers of beef, cheese, and tortillas cooked slowly to make everything nice and gooey.
Who can resist a cheesy meal that practically cooks itself? I love throwing everything in the pot and letting it work its magic while I kick back with a snack!
It’s perfect for busy days when you want something warm and tasty. Just scoop some onto your plate, add your favorite toppings, and enjoy the deliciousness!
Key Ingredients & Substitutions
Ground Beef: I love using 80/20 ground beef for its balance of flavor and fat. If you prefer leaner meat, ground turkey or chicken works great as a substitute!
Black Beans: These beans add a nice texture and protein. You can swap them with kidney beans or pinto beans if that’s what you have on hand.
Corn: Fresh corn is amazing, but frozen or canned corn are equally good. If you’re avoiding corn, diced bell peppers can add a sweet crunch.
Enchilada Sauce: Store-bought is super convenient, but you can easily make your own too! Just mix tomato sauce, chili powder, and a bit of cumin for a quick option.
Tortillas: Corn tortillas have a traditional flavor, but flour tortillas are softer and easier to layer. You can even use gluten-free tortillas if needed!
How Do You Layer a Crockpot Casserole for the Best Results?
Layering helps spread flavors and ensures everything cooks evenly. Follow these steps for a delicious result:
- Start with a little enchilada sauce on the bottom to prevent sticking.
- Evenly sprinkle a third of the torn tortillas to create a solid base.
- Add half the cooked beef, beans, corn, and tomatoes in layers.
- Finish with cheese and drizzle more sauce to keep it moist.
- Repeat the layers, finishing with a layer of tortillas, cheese, and sauce on top.
This layered approach ensures that every bite is flavorful and melty! Enjoy your cooking!
Crockpot Beef Enchilada Casserole
Ingredients You’ll Need:
Main Components:
- 1 lb ground beef
- 1 small onion, finely chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (10 oz) red enchilada sauce
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 8-10 small corn or flour tortillas, torn into pieces
- 2 cups shredded cheddar or Mexican blend cheese
Optional Toppings:
- Sour cream
- Diced tomatoes
- Sliced green onions
- Cilantro
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prepare and then needs to cook in the crockpot for 4-6 hours on low or 2-3 hours on high. Total time from start to dinner is about 4-6 hours, allowing you to enjoy a fantastic meal with minimal effort!
Step-by-Step Instructions:
1. Cook the Beef:
In a skillet over medium heat, cook the ground beef and chopped onion together until the beef is well-browned and the onions are soft and translucent. Make sure to drain any excess fat after cooking.
2. Season the Meat:
Next, add the chili powder, ground cumin, garlic powder, salt, and pepper to the beef mixture. Stir everything together very well and then remove the skillet from the heat.
3. Start Layering in the Crockpot:
Spread a thin layer of red enchilada sauce at the bottom of your crockpot. This helps prevent sticking and adds flavor right from the start.
4. Create the First Layer of Tortillas:
Add about a third of the torn tortillas over the sauce layer, ensuring they cover the bottom fairly evenly.
5. Add the Filling:
Now, add half of the cooked beef mixture right on top of the tortillas. Follow this with half of the drained black beans, corn, and diced tomatoes to create a colorful and nutritious layer.
6. Sprinkle Cheese and Sauce:
Next, sprinkle a third of the shredded cheese over the filling mixture and drizzle a little enchilada sauce on top for extra flavor.
7. Repeat the Layers:
Repeat the layering process: add the next third of tortillas, the remaining half of the beef, the rest of the black beans, corn, and tomatoes, and then another sprinkle of cheese and enchilada sauce.
8. Finish It Off:
For the top layer, use the remaining tortillas, followed by the rest of the shredded cheese. Pour any leftover enchilada sauce evenly across the top layer.
9. Cook It Up:
Cover the crockpot with its lid and cook the casserole on low for 4-6 hours or on high for 2-3 hours. Keep an eye out for those delicious scents—it’s ready when it’s bubbly and the cheese is melted!
10. Serve and Enjoy!
Once cooked, scoop servings out onto plates and garnish with your choice of sour cream, diced tomatoes, sliced green onions, and fresh cilantro. Serve warm & enjoy your hearty, cheesy Crockpot Beef Enchilada Casserole!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great lean option that works perfectly in this recipe. Just follow the same cooking instructions, and you’ll still enjoy a delicious casserole!
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze portions for up to 2-3 months. Just be sure to let it cool completely before freezing to avoid ice crystals!
Can I Add More Vegetables?
Yes! Feel free to toss in chopped bell peppers, zucchini, or spinach for extra nutrition and flavor. Just be sure to chop them small enough so they cook through in the crockpot.
What Can I Use Instead of Enchilada Sauce?
If you don’t have enchilada sauce, you can use a homemade mix of tomato sauce with chili powder, cumin, and some diced green chiles for added heat. It adds a similar flavor profile and works well in this recipe!
