This Crockpot Beef Enchilada Casserole is a true crowd-pleaser! It’s packed with ground beef, beans, cheese, and enchilada sauce, all slow-cooked to perfection.
I love how easy it is to throw everything in the crockpot and let it do the work! It’s the perfect dish for a busy day when you want something delicious without the fuss.
Key Ingredients & Substitutions
Ground Beef: I prefer using lean ground beef for this dish. If you’re looking for a leaner option, turkey or ground chicken works great too. For a vegetarian take, try crumbled tofu or lentils.
Black Beans: Black beans add protein and a nice texture, but pinto beans or kidney beans are good alternatives. If you want, you can also use canned lentils for a quicker prep!
Tortillas: I opt for flour tortillas for a softer texture. Corn tortillas bring a nice flavor though, and they’re also gluten-free! Just cut them into quarters for easy layering.
Cheese: Cheddar is my go-to for this casserole because it melts beautifully. If you’re looking for a different flavor, try Monterey Jack or a Mexican cheese blend.
Enchilada Sauce: Store-bought sauce is handy, but homemade sauce can really up the flavor! If you need a substitute, any tomato-based sauce spiced with chili powder works.
How Do I Layer It for the Best Flavor?
Layering is vital for making sure every bite has a burst of flavor. Follow these steps:
- Start with a layer of the beef mixture on the bottom of the crockpot to prevent sticking.
- Place tortilla pieces evenly to create a barrier that holds the sauce above.
- Add cheese in each layer for that gooey, melty goodness throughout.
- Repeat! Finish with cheese on top so it gets nice and bubbly.
Make sure not to rush the layering. This gives each layer time to absorb flavors and keeps the dish from becoming too soggy.
Crockpot Beef Enchilada Casserole
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes with green chilies (like Rotel)
- 1 can (10 oz) red enchilada sauce
- 6-8 small flour or corn tortillas, cut into quarters
- 2 cups shredded cheddar cheese (or Mexican blend cheese)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream, for serving
- Diced tomatoes, for garnish
How Much Time Will You Need?
This delicious Crockpot Beef Enchilada Casserole takes about 15-20 minutes to prepare. Then, it will need 4-6 hours on low or 2-3 hours on high to cook in your crockpot. Just set it and forget it until dinner time!
Step-by-Step Instructions:
1. Brown the Beef:
In a skillet over medium heat, cook the ground beef with the chopped onion and minced garlic. Stir occasionally until the beef is browned and the onions are soft, about 6-8 minutes. Once done, drain any excess grease to keep the casserole from being greasy.
2. Combine the Ingredients:
Add the black beans, corn, diced tomatoes with green chilies, enchilada sauce, cumin, chili powder, paprika, and a pinch of salt and pepper into the skillet. Stir everything together and let it simmer for about 3-5 minutes, just to combine the flavors nicely.
3. Layer in the Crockpot:
Lightly grease the inside of your crockpot to prevent sticking. Start by spreading a thin layer of the beef mixture on the bottom. Next, add a layer of tortilla pieces, followed by a layer of shredded cheese. It’s like building a delicious tower!
4. Repeat the Layers:
Continue layering with the beef mixture, tortillas, and cheese until you’ve used all your ingredients. Make sure to end with a final layer of cheese on the top for that gooey finish!
5. Cook Your Casserole:
Cover the crockpot and set it to cook on low for 4-6 hours or on high for 2-3 hours. When it’s done, the casserole should be bubbly and heated throughout.
6. Serve and Enjoy:
When ready, scoop out servings onto plates. Top each portion with a dollop of sour cream, diced tomatoes, and sprinkle with fresh cilantro for that extra pop of flavor. Serve warm and enjoy your hearty, flavorful Crockpot Beef Enchilada Casserole!
This recipe yields a cheesy, saucy, and tender enchilada casserole that’s perfect for gatherings and busy days alike. Enjoy every bite!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great substitute for ground beef if you’re looking for a leaner option. Just make sure to cook it thoroughly, as you would with beef, before adding it to the crockpot.
What Can I Substitute for Enchilada Sauce?
If you don’t have enchilada sauce, you can use a homemade version by combining tomato sauce with chili powder, cumin, garlic powder, and a little water to get the right consistency. Another option is to use salsa for a different flavor profile!
Can This Casserole Be Frozen?
Yes, you can freeze leftovers! Let the casserole cool completely, then store it in an airtight container in the freezer for up to 2 months. When ready to eat, thaw in the fridge overnight and reheat in the oven or microwave until warmed through.
How Can I Add More Vegetables?
Feel free to add any veggies you enjoy, such as bell peppers, zucchini, or spinach. Just chop them up and mix them in with the beef mixture before layering. This will enhance the flavor while boosting the nutritional value!
