Slow Cooker Enchilada Casserole
This Slow Cooker Enchilada Casserole is loaded with layers of tortillas, seasoned meat, beans, melty cheese, and zesty enchilada sauce. It is hearty, flavorful, and a comfort food favorite.
Ingredients
Meat and Seasoning
- 1 pound lean ground beef
- 1 1-ounce packet taco seasoning
- 1/4 cup water
Casserole Layers
- 10 ounce can diced tomatoes with green chilies drained
- 15 ounce can black beans drained
- 15 ounce can whole kernel corn drained
- 29 ounce can red enchilada sauce
- 10 count package taco size flour tortillas
- 3 cups shredded cheese cheddar, Monterey Jack, or Mexican blend
Instructions
Meat and Seasoning
- In a large skillet, brown the ground beef until fully cooked. Drain excess grease.1 pound lean ground beef
- Add water and taco seasoning to the beef. Cook for 1-2 minutes until combined.
Casserole Layers
- In a bowl, mash the black beans if desired, then combine with corn, tomatoes, and beef.
- Pour 1 cup of enchilada sauce into a greased slow cooker. Layer tortillas, beef mixture, and cheese; repeating layers. Finish with enchilada sauce and cheese.
- Cover and cook on HIGH for 2-2.5 hours or LOW for 4-5 hours. Serve warm with toppings as desired.
Notes
It’s hearty, flavorful, and lets your slow cooker do all the work for a dinner everyone will love.