Crockpot Enchiladas Recipe (Slow Cooker Beef Enchilada Casserole)

crockpot enchiladas beef casserole featured image

Crockpot Enchiladas Recipe (Slow Cooker Beef Enchilada Casserole)

With all the flavor of regular enchiladas, this easy slow cooker enchilada casserole combines ground beef and a few veggies with enchilada sauce and classic spices, and layers in soft corn tortillas and cheese for a fun meal the whole family will love.

Course Main Course

Cuisine Mexican, Tex-Mex

Keyword Beef Enchilada Casserole, Crockpot Beef Enchiladas, Crockpot Enchilada Casserole, Crockpot Enchiladas, Enchilada Casserole, Enchilada Casserole Recipe, Slow Cooker Enchilada Casserole, Slow Cooker Enchiladas

Prep Time 20

Cook Time 6

Servings servings

Calories 401kcal

Author Faith Gorsky

Equipment

Crockpot

Ingredients

Ground Beef Enchilada Casserole:

1 1/2 pounds lean ground beef (90% lean or leaner)
1 yellow onion (chopped)
1 red bell pepper (chopped)
6 large cloves garlic (minced)
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon cumin
1 teaspoon Mexican oregano
1/2 teaspoon black pepper
2 cups red enchilada sauce (divided into 1 cup + 1 cup)
12 soft corn tortillas (about 5 1/2 to 6 inches in diameter; cut into strips; divided into 1/2 + 1/2)
3 cups shredded Monterey Jack cheese (divided into 1 cup + 2 cups)

Optional Topping Ideas:

Minced red onion
Sliced black olives
Chopped cherry tomatoes
Cilantro leaves
Shredded lettuce
Sour cream (or Mexican crema)

US Customary - Metric

Instructions

Cooking period 1 (to cook the beef). Spread out the ground beef in an even layer in the bottom of a slow cooker. Spread the onion, red bell pepper, garlic, chili powder, salt, cumin, Mexican oregano, and black pepper across the top. Pour 1 cup enchilada sauce across the top.
Cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours.
Stir in the tortilla strips and cheese and add the top layers. Stir in half of the corn tortilla strips and 1 cup of shredded Monterey Jack cheese.
Spread the remaining half of the tortilla strips evenly across the top. Drizzle on the remaining 1 cup enchilada sauce. Sprinkle on the remaining 2 cups shredded Monterey Jack cheese.
Cooking period 2 (to melt the cheese on the top layer). Cover the slow cooker and cook on HIGH until the cheese is melted, about 20 minutes.
Finishing touches. Turn off the heat and let the casserole sit for 10 to 15 minutes before serving.
Serve with any toppings you like.

Notes

Nutrition Information: The nutritional information for this recipe was calculated without the optional topping ideas.
Storage: Store leftover beef enchiladas wrapped in the fridge for up to 4 days or in the freezer for up to 3 months.

Nutrition