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This Slow Cooker Enchilada Casserole is the ultimate easy comfort food — loaded with layers of tortillas, seasoned meat, beans, melty cheese, and zesty enchilada sauce. It’s hearty, flavorful, and lets your slow cooker do all the work for a dinner everyone will love!
As my kids get busier and busier with after-school activities, I’m finding so much value in slow cooker meals! Though I have a few crock pot meals on the blog, I decided it was time to develop some new ones!!
Knowing my kids love my easy ground beef enchiladas, I knew I had to make a version for the crock pot! They absolutely devoured it and after a couple tests, I’m SO excited to share it with you!
Ingredients Needed
- Ground Beef – You could also make this with ground pork or ground turkey.
- Taco Seasoning – I use the original, but you could amp up the heat with medium or hot.
- Water – To mix with the beef and taco seasoning.
- Black Beans – You can use pinto beans or even refried beans if you prefer.
- Corn – You can use canned corn (I recommend using low or no-sodium) or 1 1/2 cups of frozen corn.
- Tomatoes with Green Chilies – Aka Rotel tomatoes; these do add some heat, so feel free to leave them out completely if you’d like.
- Tortillas – You’ll need 10 of the medium “taco” size flour tortillas (if you have a different size, that’s fine…just make sure you have about 16 ounces worth. (Note: I don’t recommend the “super soft” tortillas the Mission brand has now; they tend to get really soggy.)
- Enchilada Sauce – Old El Paso is the only brand I LOVE for store-bought enchilada sauce! Feel free to use homemade enchilada sauce if you prefer.
- Cheese – You can use cheddar, Monterey Jack or a Mexican blend. If you’re looking for more spice, use some pepper jack, too!
How to Make Slow Cooker Enchilada Casserole
Start by browning a pound of ground beef. I like to use my chopper tool to break up the meat. Drain any excess grease and discard.
Add the water and taco seasoning and continue to cook until bubbly and thickened a bit.
Add the beans to a large bowl and mash with a fork. This is optional, but I love the creaminess it adds! Stir in the corn, tomatoes and seasoned beef. Now time to assemble!
Grease a slow cooker with cooking spray and pour 1 cup of the enchilada sauce into the bottom. Now layer 1/4 of the tortillas, 2 cups of the meat mixture and 3/4 cup of cheese.
Repeat two more times.
Finish with the rest of the tortilla pieces. Pour the remaining enchilada sauce on top.
Use a spoon to allow some of the sauce to get to all of the layers. Lastly, top with the rest of the cheese and cover with a lid.
Now it’s up to you whether you want to cook on high or low!
Cook on HIGH for 2 – 2 1/2 hours OR
Cook on LOW for 4 – 5 hours.
You’ll know it’s done when the sauce is bubbling around the top edges and the cheese is nice and melty! I also like to make sure the center of the casserole is nice and hot.
Substitutions and Variations
- Amp up the heat! Use “medium” or “hot” Rotel tomatoes, add “hot” taco seasoning or serve with some hot sauce.
- Change up the meat! Use ground pork, chicken or turkey in place of the beef.
- Add extra veggies! Add sautéed onions and peppers with the beef mixture – YUM!
- Skip the tomatoes and/or corn, if you’d like! This recipe is super forgiving and can be made without these if desired!
Can I assemble the casserole in the Crock Pot ahead of time?
Yes! Here’s how I’d do it…
- Assemble the casserole in the slow cooker.
- Cover with plastic wrap and then the lid; refrigerate for up to 24 hours (you could do longer, but the tortillas will get more and more soft).
- Remove the casserole from the fridge and remove the plastic wrap. Let it set out at room temperature for 30 minutes before turning on the crockpot. (This decreases the chance of the crock cracking when the temperature changes too quickly.)
- Heat as instructed, but plan to add about 30 minutes to the time.
Similar Recipes You’ll Also Love!
- Easy Ground Beef Enchiladas
- One Pot Mexican Beef & Rice
- Stacked Enchiladas
- Taco Braid
- One Pot Enchilada Pasta
- Walking Taco Casserole
Slow Cooker Enchilada Casserole
Equipment
- 1 6-quart slow cooker
Ingredients
- 1 pound lean ground beef
- 1 1-ounce packet taco seasoning
- 1/4 cup water
- 1 10-ounce can diced tomatoes with green chilies (ie Rotel tomatoes) drained
- 1 15-ounce can black beans drained
- 1 15-ounce can whole kernel corn drained
- 1 29-ounce can red enchilada sauce
- 1 10-count package taco size flour tortillas typically 16 ounces
- 3 cups shredded cheese cheddar, Monterey Jack or Mexican blend
- toppings such as sour cream, cilantro, pico de Gallo, etc. optional
Instructions
- In a large skillet, add the ground beef and brown until fully cooked; pour out any excess grease.
- Add the water and taco seasoning and cook for an additional 1-2 minutes on medium heat.
- In a large bowl, use a fork to mash the black beans. This is optional, but I like the creaminess when some of the beans are mashed.
- Add the corn, tomatoes, and the beef mixture; stir to combine.
- Pour 1 cup of the enchilada sauce into the bottom of a greased slow cooker.
- Cut the tortillas into 8 sections each (I use a pizza cutter).
- Arrange about 2 1/2 tortillas into the bottom of the crock.
- Top with about 2 cups of the beef mixture and then 3/4 cup of cheese; repeat the tortillas, beef and cheese two more times.
- Top with the remaining tortillas then pour the rest of the enchilada sauce on top. Use a spoon to help the enchilada sauce get down the sides of the dish.
- Sprinkle with the rest of the cheese and top with the lid.
- Cook on HIGH for 2 – 2 1/2 hours ORCook on LOW for 4-5 hours.
- Serve with toppings, if desired.
Can I do this in a 13×9 pan?
Hi Donna! Here’s a similar recipe I’d recommend for a 9×13-inch pan! 🙂 https://dancearoundthekitchen.com/enchilada-casserole-baby-signs/