This Crockpot Beef Enchilada Casserole is a warm and cozy meal. With layers of beef, cheese, and tortilla chips, it’s like a fiesta in a bowl!
Honestly, who doesn’t love a dish that cooks while you relax? Just toss everything in, and let the slow cooker do its magic. Dinner is served without any fuss! 🎉
Key Ingredients & Substitutions
Ground Beef: Lean ground beef works best here. If you prefer a healthier option, use ground turkey or chicken. For a plant-based twist, try lentils or black bean crumbles instead!
Onion & Garlic: These are key for flavor. If you’re short on time, you can use onion powder and garlic powder instead, though fresh is always best for that aromatic base.
Black Beans: These add protein and texture. You could substitute them with pinto beans or kidney beans if that’s what you have. Canned beans save time, but dried beans can be cooked beforehand for even better flavor.
Enchilada Sauces: Using both red and green sauces gives a nice depth. If you can’t find these, taco sauce is a good alternative, or you could make a quick homemade sauce using tomato sauce with spices.
Tortillas: Flour tortillas are soft and easy to layer, but corn tortillas give a nice authentic touch. If gluten-free is your goal, make sure to pick certified gluten-free tortillas.
What’s the Best Way to Layer in a Crockpot?
Layering is crucial for even cooking and flavor distribution in your casserole. Here’s how to do it right:
- Start with a base of beef mixture in the crockpot to ensure the bottom doesn’t scorch.
- Evenly layer tortilla pieces over the meat mixture, pressing them down slightly to absorb moisture.
- Sprinkle cheese on top of each layer to create that gooey texture.
- Repeat these steps until you use all your ingredients, finishing with a cheese layer to get that nicely melted topping.
Keep the cooker covered to retain moisture and heat. Enjoy seeing those layers melt together beautifully!
Crockpot Beef Enchilada Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 1/2 pounds ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 (10 oz) can red enchilada sauce
- 1 (10 oz) can green enchilada sauce
- 8-10 flour tortillas (or corn tortillas), cut into quarters
- 2 cups shredded cheddar cheese
For Toppings:
- 1 cup sour cream
- 1 cup diced tomatoes
- Fresh cilantro, chopped
- Salt and pepper to taste
- Optional: 1/2 cup sliced black olives, 1/2 cup corn kernels
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and then 4-5 hours of cooking time in the crockpot. Perfect for a busy day when you want a delicious meal waiting for you with minimal effort!
Step-by-Step Instructions:
1. Cook the Beef:
In a large skillet over medium heat, cook the ground beef with the chopped onion until the beef is browned and the onion is softened. Add the minced garlic and cook for another minute, stirring occasionally. Make sure to drain any excess fat to keep your casserole from being greasy.
2. Combine Ingredients in the Crockpot:
Transfer the beef mixture to the crockpot. Add the black beans, diced tomatoes with green chilies, and any optional ingredients like black olives or corn. Then pour in both the red and green enchilada sauces. Stir everything well to mix the flavors.
3. Layer the Casserole:
Take the cut tortilla pieces and layer them over the beef mixture in the crockpot. Gently press them down into the sauce to soak up the flavor. Next, sprinkle a generous layer of shredded cheddar cheese over the tortillas.
4. Repeat the Layers:
Continue layering with any remaining beef mixture, tortilla pieces, and cheese. Keep going until you’ve used up all your ingredients, making sure the final layer is cheese – this helps it get deliciously melted on top!
5. Cook the Casserole:
Cover the crockpot and set it to low for 4-5 hours. You’ll know it’s ready when the casserole is bubbly and heated through. Try not to lift the lid too often; this helps maintain the cooking temperature.
6. Serve and Enjoy:
Once it’s done, scoop out portions onto plates. Top each serving with a dollop of sour cream, a sprinkling of fresh diced tomatoes, and chopped cilantro for a fresh touch. Now you’re ready to enjoy your lovely Crockpot Beef Enchilada Casserole!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great substitution for a lighter option. Just be sure to cook it thoroughly before adding it to the crockpot.
Can I Make This Recipe Gluten-Free?
Yes, simply use gluten-free tortillas instead of flour or corn tortillas. There are plenty of brands available that taste great and hold up well in this casserole.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave or on the stove over low heat, adding a splash of water or broth to keep it moist.
Can I Freeze This Casserole?
Yes, you can freeze the casserole! Just let it cool completely, then wrap it tightly in plastic wrap before placing it in a freezer-safe container. It will last for about 2-3 months. To reheat, thaw it in the fridge overnight and heat in the oven or microwave until hot throughout.
