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Make cheesy, flavor-packed Crock Pot Beef Enchiladas with just 20 minutes of prep! This slow cooker enchilada casserole layers seasoned ground beef, corn tortillas, beans, and plenty of melty cheese into a family-friendly dinner that’s hearty, flexible, and stress-free.
👩🍳 If you can brown ground beef and layer tortillas, you can make this dish! No rolling individual enchiladas—your slow cooker does all the work!
My 2 Best Tips For Making Crock Pot Beef Enchiladas
Get Creative: This recipes is SUPER flexible, adapt it to your tastes! Switch out the protein to a different meat, make it meatless and add another type of bean, and mix in some veggies when browning the meat. Totally ok to do your own thing!
Let It Rest Before Serving: After cooking, let the casserole sit for about 10 minutes with the lid off. This helps it set up so it slices neatly instead of falling apart.
🩷 Melissa
This might be my favorite slow cooker recipe with ground beef, and it’s such a great comfort food!
I like making it more casserole style than traditional enchiladas so it’s easier to prepare (no rolling up individual tortillas).
Plus it’s an easy recipe to adjust so you can use whatever you have on hand. Whether you’re feeding a crowd or prepping for busy weeknights, this recipe is one you’ll want to keep on repeat.
Crock Pot Beef Enchiladas (Casserole Style)
Ingredients
- 1.5 pounds ground beef
- 2 tablespoons taco seasoning, store bought or homemade
- 1 can beans, 15 ounce can, drained (black, pinto, or your favorite)
- 1 can corn, 15 ounce, drained
- 1 can fire-roasted diced tomatoes, 15 ounces, not drained
- 1 can green enchilada sauce, 10.5 ounces
- 3 cups shredded cheese, cheddar, Monterey Jack, or a blend
- 8-12 corn tortillas
- shredded lettuce, guacamole, salsa, chopped fresh tomatoes, optional for serving
Instructions
- In a large skillet over medium heat, cook the ground beef until no longer pink. Drain excess grease if needed. (If using other veggies like onions, peppers, zucchini, etc brown those along with the beef.)
- Stir in taco seasoning, drained beans, corn, fire-roasted tomatoes (with juice), and 1/3 of the enchilada sauce. Mix until well combined and heated through. Remove from heat.
- Lightly grease the inside of a slow cooker.
- Tear tortillas to fit and place a single layer on the bottom of the slow cooker. Spread 1/3 of the meat mixture over the tortillas, then sprinkle with 1/4 of the cheese. Repeat layers two more times: tortillas, meat, cheese.
- Finish with one final layer of tortillas. Pour the remaining 2/3 of the enchilada sauce evenly over the top. Sprinkle with the remaining cheese.
- Cover and cook on low for 3–4 hours or high for 1.5–2 hours, until hot and bubbly.
- Turn the slow cooker off, remove the lid, and let the casserole rest for 5-10 minutes before serving.
- Scoop and serve warm with shredded lettuce, guacamole, salsa, and fresh tomatoes on the side.
Notes
- You can swap the ground beef for ground chicken or turkey if you’d like.
- Or omit the meat and replace it with an additional 2 cans of beans. This is a great meatless meal option!
- I found canned corn with bell peppers in it, but regular canned corn is tasty, too.
- Use whatever kinds of beans you like or have on hand. I like black, pinto, and small red beans a lot in this recipe.
- You can use red enchilada sauce if you prefer instead of the green.
- If you are looking to add more vegetables to this dish you can saute diced onions, bell peppers, and even zucchini when you are cooking the ground beef if you’d like.
Nutrition
How To Make Easy Beef Enchiladas in the Crock Pot
Step 1: In a large skillet over medium heat, cook the ground beef until no longer pink. Drain excess grease if needed. (If using other veggies like onions, peppers, zucchini, etc brown those along with the beef.)
Step 2: Stir in taco seasoning, drained beans, corn, fire-roasted tomatoes (with juice), and 1/3 of the enchilada sauce. Mix until well combined and heated through. Remove from heat.
Step 3: Lightly grease the inside of a slow cooker. Tear tortillas to fit and place a single layer on the bottom of the slow cooker. Spread 1/3 of the meat mixture over the tortillas, then sprinkle with 1/4 of the cheese.
Step 4: Repeat layers two more times: tortillas, meat, cheese. Finish with one final layer of tortillas. Pour the remaining 2/3 of the enchilada sauce evenly over the top. Sprinkle with the remaining cheese.
Step 5: Cover and cook on low for 3–4 hours or high for 1.5–2 hours, until hot and bubbly.
Step 6: Turn the slow cooker off, remove the lid, and let the casserole rest for 5-10 minutes before serving. Scoop and serve warm with shredded lettuce, guacamole, salsa, and fresh tomatoes on the side.
Recipe FAQs
Yes, but corn tortillas hold up better in the slow cooker. Flour tortillas can get a little gummy. If using flour tortillas, lightly toast them in a dry skillet first to make them sturdier and help prevent them from getting too soggy in the slow cooker.
Yes, if your slow cooker is large (6–7 quarts). For smaller cookers, stick with the base recipe.
Yes! Let the casserole cool completely, then portion into airtight containers. Freeze for up to 2 months. Reheat in the oven or microwave.
More Savory Beef Recipes To Try
Soups, Stews & Chowders
Crock Pot Black Bean Chili
Beef Recipes
Easy Crock Pot Sloppy Joes
Beef Recipes
Slow Cooker Garlic Honey Meatballs
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