Slow Cooker Beef Enchilada Casserole
A hearty, slow-cooked casserole featuring seasoned beef, beans, corn, and cheese layered in tortillas for a comforting, crowd-pleasing dish. Bold Mexican flavors and gooey textures make this a satisfying weeknight or gathering meal.
Servings: 6 servings
Calories: 450kcal
Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (about 1 oz)
- 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. Add the diced onion and cook until softened, about 3-4 minutes.
- Stir in minced garlic and ground beef, cooking until the beef is browned evenly. Drain the fat carefully.
- Stir in the taco seasoning and 1/2 cup water. Simmer for 5 minutes to meld flavors and thicken slightly.
- Spread a thin layer of enchilada sauce on the bottom of the slow cooker. Arrange tortilla strips evenly over the sauce.
- Layer half the beef mixture on top of the tortillas. Sprinkle 1 cup of Mexican blend cheese and half the black beans and corn. Repeat the layering.
- Top with remaining 1 cup shredded cheddar cheese. Spread the salsa evenly over the cheese.
- Cover and cook on low for 4-6 hours or high for 2-3 hours. Remove from heat and let rest for 10 minutes before serving.
- Spoon into bowls and top with sour cream and fresh cilantro.
Notes
Brown the beef thoroughly to enhance flavor.
Add more tortilla strips if desired for extra texture.
Can store leftovers in an airtight container in the refrigerator for up to 3 days.
Add more tortilla strips if desired for extra texture.
Can store leftovers in an airtight container in the refrigerator for up to 3 days.