Go Back
–+ servings
A plate with cheesy slow cooker beef enchiladas, corn, melted cheese, and sides of chopped tomatoes, guacamole, sour cream, and lettuce. A bowl of shredded lettuce and another with diced tomatoes are in the background.
Print Recipe
No ratings yet

Crock Pot Beef Enchiladas (Casserole Style)

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.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Dinner
Cuisine: American, Mexican, Tex-Mex
Diet: Gluten Free
Servings: 6 servings
Author: Melissa Griffiths

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.

Video

Notes

Slow Cooker Size: 6-quart
Recipe Variations & Substitutions:
  • 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. 
Taco Seasoning: You can use a packet of store-bought taco seasoning or some of my homemade taco seasoning for this recipe. Use whatever level of heat you like! Adjust to taste and add more salt as needed. 
Serving Suggestions: I think the key to slow cooker meals is adding a fresh element when you can like shredded lettuce, diced tomatoes, some pico de gallo, or homemade guacamole when you can. It really brightens up the meal.

Nutrition

Serving: 1.5cups | Calories: 615kcal | Carbohydrates: 35g | Protein: 37g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 618mg | Potassium: 562mg | Fiber: 5g | Sugar: 6g | Vitamin A: 912IU | Vitamin C: 5mg | Calcium: 354mg | Iron: 4mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code