Crockpot Beef Enchilada Casserole

Introduction:
Enchiladas are always a hit—but sometimes you just don’t have the energy to roll tortillas and layer everything in a dish. That’s where this Crockpot Beef Enchilada Casserole comes in. It gives you all the saucy, cheesy, beefy goodness of classic enchiladas—without turning on the oven or making a mess in the kitchen.

Everything cooks together right in the slow cooker: seasoned ground beef, tortillas, enchilada sauce, beans, and loads of melty cheese. It’s cozy, easy, and always a crowd-pleaser.

Why You’ll Love This Recipe:

• All the flavor of enchiladas, none of the work
• Layers of cheese, beef, and tortillas in one pot
• No baking required
• Freezer- and family-friendly
• Just dump, stir, cook, and serve

Healthy Highlights:

• Lean ground beef or turkey keeps it lighter
• Option to use whole wheat or corn tortillas
• Packed with protein and fiber from beef and beans
• Naturally gluten-free with corn tortillas

Ingredients:

• 1 lb lean ground beef (or ground turkey)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
• 1 (10 oz) can red enchilada sauce
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 6 small corn tortillas, cut into strips
• 1 ½ cups shredded cheddar or Mexican blend cheese (divided)
• Optional toppings: chopped cilantro, green onions, avocado, sour cream

Instructions:

Cook the Meat:
In a skillet over medium heat, cook the ground beef with onion until browned. Add garlic and cook another minute. Drain excess fat.

(Or for a true dump-and-go version, place raw beef and onion directly in the crockpot and break up the meat once halfway through cooking.)

Layer the Casserole:
To the crockpot, add cooked beef (or raw if skipping browning), black beans, tomatoes with chiles, enchilada sauce, chili powder, cumin, salt, and pepper. Stir to combine.

Add tortilla strips and 1 cup of the shredded cheese. Stir everything together.

Cook:
Cover and cook on low for 4–5 hours or high for 2½–3 hours, until hot and bubbly.

Add Cheese:
About 15 minutes before serving, sprinkle remaining ½ cup cheese over the top. Cover and cook just until the cheese is melted.

Serve:
Scoop into bowls and top with your favorite garnishes—cilantro, green onions, avocado, sour cream—whatever you love.

Crockpot Enchilada Casserole Tips:

• Tortilla Tips: Corn tortillas hold up better than flour in the slow cooker. Cut them into strips or small squares.
• Make it meatless: Sub in lentils or crumbled tofu for a vegetarian version.
• Add-ins: Toss in frozen corn, olives, or sautéed zucchini to bulk it up.
• Spice Level: Use medium or hot enchilada sauce for extra heat, or toss in a diced jalapeño.

Notes:

• Serves 6
• Keeps in the fridge for up to 4 days
• Freezes well—just leave off the final cheese until reheating

Make It a Meal (and Then Another One):
Serve with a green salad and chips & guac on the side. Leftovers make a great filling for stuffed peppers, burritos, or even a cheesy quesadilla mash-up the next day.

Summary:
This Crockpot Beef Enchilada Casserole has all the savory, saucy, cheesy layers of traditional enchiladas—made effortlessly in your slow cooker. It’s hearty, flavorful, and endlessly customizable for whatever you’re craving or have on hand. Whether it’s Taco Tuesday or a cozy Sunday dinner, this is comfort food made simple.