This Crockpot Beef Enchilada Casserole is a warm and tasty dish that combines all your favorite Mexican flavors! With ground beef, cheesy goodness, and zesty enchilada sauce, it’s a real crowd-pleaser.
Cooking it in a crockpot makes it super easy! Just throw everything in, and let it simmer to perfection. I love serving it with some crunchy tortilla chips on the side—it’s always a hit! 🌮
Key Ingredients & Substitutions
Ground Beef: I like using lean ground beef for this recipe, but ground turkey or chicken works great too! If you’re looking for a vegetarian version, try using lentils or cooked quinoa.
Onion & Garlic: Fresh onion and garlic add a lot of flavors, but if you’re short on time, you can use onion powder and garlic powder instead!
Enchilada Sauce: Canned enchilada sauce makes things easy, but homemade sauce can elevate the flavor. For a milder flavor, choose a green enchilada sauce.
Tortillas: While I prefer flour tortillas for their softness, corn tortillas are an excellent gluten-free choice. Just make sure to use them in layers to prevent tearing.
Cheese: I love sharp cheddar for its bold taste, but Monterey Jack or Pepper Jack add a nice twist. Feel free to mix and match based on your preference!
How Do I Layer the Casserole for Best Results?
The layering is crucial for even cooking and flavor distribution in this casserole. Here’s a simple way to get it right:
- Start with a layer of beef mixture on the bottom to prevent the tortillas from sticking.
- After tortillas, add cheese to ensure it melts beautifully.
- Repeat the layering process until all your ingredients are used up, finishing with cheese on top for a nice golden crust.
Don’t be afraid to pack the layers tightly; it helps the casserole hold its shape when serving!
How to Make Crockpot Beef Enchilada Casserole
Ingredients You’ll Need:
- 1 lb (450g) ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (10 oz) can red enchilada sauce
- 1 (14 oz) can diced tomatoes with green chilies, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 8-10 small flour or corn tortillas, cut into quarters
- 2 cups shredded cheddar cheese (or Mexican blend cheese)
- Optional toppings: sour cream, diced tomatoes, chopped cilantro
Time Needed:
This recipe takes about 15-20 minutes for prep. After that, you’ll let the crockpot work its magic for 4-5 hours on low or 2-3 hours on high. Just set it and forget it until it’s ready to serve!
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating a skillet over medium heat. Add the ground beef along with the diced onion and minced garlic. Cook until the beef is no longer pink and the onions are soft. Drain any excess fat to keep the casserole nice and light.
2. Season the Mixture:
Once the beef is browned, stir in the ground cumin, chili powder, salt, and pepper. Mix everything well to make sure those spices coat the beef nicely. This will really boost the flavor!
3. Combine the Ingredients:
Add the red enchilada sauce, diced tomatoes with green chilies, black beans, and corn to the beef mix. Stir everything together and let it cook for another 2-3 minutes so the flavors can meld together.
4. Prepare the Crockpot:
While your beef mixture is cooking, spray the inside of your crockpot with non-stick cooking spray. This ensures that your casserole doesn’t stick and you can serve it easily later on.
5. Start Layering:
Begin by spreading a small amount of the beef mixture at the bottom of the crockpot. This acts as your base. Then, add a layer of tortilla pieces, breaking them as necessary to cover the layer evenly. This is where the casserole gets its structure!
6. Add Cheese and Repeat:
Sprinkle a layer of shredded cheese over the tortillas. Now repeat the layering process: add more beef mixture, followed by more tortillas, and top with cheese. Keep going until you use up all your ingredients, making sure to finish with a generous layer of cheese on top.
7. Cook it Up:
Cover your crockpot and set it to cook on low for 4-5 hours or high for 2-3 hours. The casserole is ready when it’s hot and bubbly, and the cheese is perfectly melted!
8. Serve and Enjoy:
Once done, serve yourself a scoop of the casserole on a plate. Don’t forget to top it with your favorite goodies like sour cream, diced tomatoes, and fresh cilantro for an extra burst of flavor!
Enjoy your delicious Crockpot Beef Enchilada Casserole that will surely impress your family and friends!
Can I Use Ground Turkey Instead of Beef?
Absolutely! You can substitute ground turkey for the beef for a leaner option. Just follow the same cooking instructions, and it will turn out delicious!
Can I Freeze Leftovers?
Yes, you can freeze leftovers! Store them in an airtight container for up to 3 months. Just thaw in the fridge overnight before reheating. Reheat in the microwave or on the stove until heated through.
What If I Don’t Have Enchilada Sauce?
No worries! If you don’t have enchilada sauce, you can use taco sauce or even homemade salsa as a substitute. Just keep in mind that flavors may vary slightly.
Can I Make This Vegetarian?
Definitely! Replace the ground beef with cooked lentils, diced mushrooms, or even extra black beans. You’ll still get a hearty and delicious casserole!
