Slow Cooker Beef Enchilada Casserole
This comforting, layered casserole delivers bold Mexican flavors with tender ground beef, melted cheese, and hearty beans and corn. Using a slow cooker ensures the ingredients meld perfectly into a rich, gooey finish that’s ideal for family dinners. Allergen-friendly and easy to assemble.
Servings: 6 servings
Calories: 320kcal
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 over medium heat. Cook onion until softened, ~4 minutes. Add garlic and ground beef; brown thoroughly, draining excess fat.
- Add taco seasoning to beef mixture. Pour 1/2 cup water and simmer for 5 minutes, removing excess beef fat.
- Coat the bottom of the slow cooker with 10 oz red enchilada sauce.
- Layer tortilla strips, seasoned beef, black beans, corn, salsa, and cheeses in the slow cooker, repeating layers until all ingredients are used. Finish with a layer of enchilada sauce and top-thick cheese layer.
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours until cheese is melted and bubbly.
Notes
Use taco seasoning with no pork additives to ensure compliance with halal or non-pork preferences.
Tortillas can be cut into strips or left whole for a lasagna-style arrangement.
Store leftovers in an airtight container for up to 3 days. Freeze baked casserole for up to 3 months in a sealed container.
Let the casserole rest for 10 minutes after cooking before serving for cleaner slices.
Tortillas can be cut into strips or left whole for a lasagna-style arrangement.
Store leftovers in an airtight container for up to 3 days. Freeze baked casserole for up to 3 months in a sealed container.
Let the casserole rest for 10 minutes after cooking before serving for cleaner slices.