This Crockpot Beef Enchilada Casserole is a warm and comforting dish full of beef, beans, and cheesy goodness. The slow-cooking makes the flavors blend perfectly!
Who doesn’t love coming home to a tasty meal ready to go? I often serve it with some sour cream and fresh cilantro to take it up a notch. Yum!
The best part is how easy it is! Just throw everything in the crockpot, and let it do the work. It’s perfect for busy days when you want something delicious without the fuss!
Key Ingredients & Substitutions
Ground Beef: Ground beef gives this dish its heartiness. If you’re looking for a leaner option, try ground turkey or chicken. For a vegetarian twist, consider using a mix of beans, lentils, or quinoa.
Black Beans: They add protein and fiber. If you’re allergic or can’t find them, chickpeas or pinto beans can work just as well. They hold up nicely in the slow cooker!
Enchilada Sauce: This sauce is essential for flavor. If you’re up for it, homemade enchilada sauce can really enhance the taste. Otherwise, any store-bought sauce will do. Just check the spice level!
Corn Tortillas: These are crucial for the layered texture. Flour tortillas can be used as a substitute, though they won’t give the same authentic texture. Try cutting them into strips for easy layering!
Cheese: Cheddar and Mexican blend cheese are great choices. For a lower-fat option, go for reduced-fat cheese. Nutritional yeast is a good substitute for a dairy-free version.
How Do You Layer a Casserole Properly?
Layering is key to getting the right balance of flavors and textures in your casserole. Here’s how to do it effectively:
- Start with a layer of tortillas at the bottom to create a solid base.
- Follow with a generous layer of beef mixture, making sure it covers the tortillas completely.
- Add shredded cheese generously on top of the beef mixture to help bind the layers.
- Repeat the process! Each layer should have tortillas, beef mixture, and cheese until you reach the top, finishing with one last layer of cheese.
- Pour enchilada sauce over the final cheese layer to keep everything moist during cooking.
This method ensures that every bite tastes delicious with a mix of flavors and gooey cheese!
Crockpot Beef Enchilada Casserole
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, finely chopped
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 2 (10 oz) cans red enchilada sauce
- 1 (10 oz) can diced tomatoes with green chilies, drained
- 6 to 8 corn tortillas, cut into halves or quarters
- 2 cups shredded cheddar cheese (or Mexican blend)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: chopped fresh tomatoes, green onions, cilantro, sour cream
How Much Time Will You Need?
This delicious casserole requires about 15 minutes to prepare, plus cooking time. You can let it cook on low for 4 to 5 hours or on high for about 2 to 3 hours. Total time until it’s ready to enjoy will be around 5 to 6 hours on low or about 3 to 4 hours on high, plus a short resting period before serving!
Step-by-Step Instructions:
1. Brown the Beef:
In a skillet over medium heat, cook the ground beef along with the chopped onion. Stir occasionally until the beef is browned and fully cooked. Once done, drain any excess fat to keep it nice and healthy.
2. Add Seasonings:
Now, sprinkle in the cumin, chili powder, garlic powder, salt, and pepper into the cooked beef. Mix everything together well so the flavors combine beautifully.
3. Combine Beans and Veggies:
Add the black beans, corn, diced tomatoes with green chilies, and 1 can of enchilada sauce to the beef mixture. Stir until everything is mixed thoroughly.
4. Prepare the Crockpot:
Grab your crockpot and spray the bottom with non-stick cooking spray. This will help prevent sticking and make serving easier!
5. Start Layering:
Begin layering the ingredients in the crockpot. Start with a single layer of tortilla pieces, followed by a layer of the beef mixture, and then a generous layer of shredded cheese. Repeat this layering process until all the ingredients are used, making sure to end with a layer of cheese on top.
6. Pour Sauce Over the Top:
Take the second can of enchilada sauce and pour it evenly over the top layer of cheese—this helps keep everything moist and flavorful!
7. Cook It Up:
Cover the crockpot and cook on low heat for 4 to 5 hours or on high for about 2 to 3 hours. You’ll know it’s done when the casserole is bubbly and the cheese has melted to perfection.
8. Let It Rest:
Before you dive in, let the casserole rest for about 10 minutes. This helps it set up nicely and makes serving easier!
9. Serve and Enjoy:
Now it’s time to dig in! Serve your delicious casserole with optional toppings like chopped fresh tomatoes, green onions, cilantro, and a dollop of sour cream for extra yumminess.
Enjoy your warm, cheesy, flavorful Crockpot Beef Enchilada Casserole!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken are great alternatives if you’re looking for a leaner option. Just follow the same cooking instructions, and you’ll have a delicious casserole.
Can I Make This Recipe Vegetarian?
Yes! Simply replace the ground beef with a mix of beans (like black beans and pinto beans) or lentils. You can also add more veggies, such as bell peppers or zucchini, for added texture and flavor.
How Can I Store Leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stove until heated through. You can add a splash of enchilada sauce or some water to keep it moist while reheating.
Can I Freeze This Casserole?
Yes! This casserole freezes well. Allow it to cool completely, then transfer to a freezer-safe container or wrap tightly in foil. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
