Go Back

Crock Pot Beef Enchilada Casserole

A delightful fusion of flavors combining hearty beef and zesty Mexican cuisine, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef (85% lean)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 1 can (10 ounces) enchilada sauce (red or green)
  • 1 can (14.5 ounces) diced tomatoes (with juices)
  • 1 packet taco seasoning
  • 8-10 pieces corn tortillas, cut into strips
  • 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • Fresh cilantro, for garnish
  • Salt and pepper to taste

Method
 

Preparation
  1. In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
  2. Add chopped onion and minced garlic to the skillet, cooking until the onion is tender and translucent.
  3. Stir in the taco seasoning, ensuring the beef and onions are well coated. Season with salt and pepper as needed. Set aside.
  4. In a separate bowl, combine the black beans, corn, enchilada sauce, and diced tomatoes. Mix well.
Layering and Cooking
  1. Begin layering the casserole in your crock pot. Start with a layer of the beef mixture, followed by a layer of the bean mixture, and then sprinkle several tortilla strips on top. Finish off with a layer of cheese. Repeat layers until all ingredients are used, ending with cheese on top.
  2. Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours until the cheese is melted and bubbly.
Serving
  1. Once cooked, garnish with fresh cilantro for added flavor. Serve hot.

Notes

Quality ingredients will elevate your dish. Customize layers with roasted peppers or olives. Adjust taco seasoning for desired spice level. Can be assembled ahead and stored in the fridge.