Slow Cooker Enchilada Casserole

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!

Prep Time30

Cook Time4

Total Time4 30

Course: Main Course

Cuisine: American, Mexican

Keyword: crock pot, slow cooker

Servings: servings

Calories: 530kcal

Author: Kelsey Byrnes

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 OR
Cook on LOW for 4-5 hours.
Serve with toppings, if desired.

Notes

Slow cookers vary greatly, but I'd recommend checking the casserole at the shorter end of the cooking time range. It's done when the sauce is bubbly around the edges, the cheese is all completely melted and the center of the casserole is hot.

If you cook too long, the tortillas will become really soft and won't hold up as well.

I use the Bella 6.0 qt Slow Cooker.

Nutrition