Slow Cooker Beef Enchilada Casserole
A hearty, flavorful casserole blending tender beef, black beans, corn, and zesty enchilada sauce with a golden cheesy crust. Perfect for family dinners or meal prepping with 6 servings.
Servings: 6 servings
Calories: 520kcal
Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1/2 cup water
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) red enchilada sauce
- 1 cup salsa
- 6 corn tortillas, cut into strips
- 2 cups shredded Mexican blend cheese
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Instructions
- Heat olive oil in a skillet, cook onion and garlic until softened. Add ground beef, brown, drain fat. Stir in taco seasoning and water, simmer for 5 minutes.Spreading a thin layer of red enchilada sauce in the slow cooker. Layer half the tortilla strips, then the beef mixture, black beans, corn, salsa, and half the shredded cheeses. Repeat layers. Top with remaining cheese. Cook on low 4-6 hours or high 2-3 hours. Let rest 10 minutes. Garnish with cilantro and sour cream before serving.
Notes
Let the casserole rest for cleaner slices. Use a sharp knife to cut through the cheese crust. Substitute vegan cheese for a dairy-free version.