Crock Pot Layered Enchilada Casserole
Turn dinner into a fiesta with this Crock Pot Layered Enchilada Casserole—a bold and comforting dish that delivers all the flavors of classic enchiladas with none of the fuss! Perfectly seasoned layers of ground beef, black beans, corn, and red enchilada sauce are stacked with tender corn tortillas and melted Mexican cheese blend, creating a rich, cheesy casserole that’s slow-cooked to perfection. With just 15 minutes of prep and the help of your trusty crock pot, this set-it-and-forget-it recipe is ideal for busy weeknights or casual gatherings. Customize your slices with sour cream, diced avocado, and fresh cilantro for the ultimate Tex-Mex experience. Serve up this savory slow-cooker classic and let every bite transport you to flavor paradise!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 28 oz Red enchilada sauce
- 4 oz Diced green chiles
- 15 oz Black beans, drained and rinsed
- 1 cup Frozen corn kernels
- 1 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Salt
- 12 small Corn tortillas
- 2 cups Shredded Mexican cheese blend
- 0.25 cup Cilantro, chopped (optional)
- Sour cream (optional, for serving)
- Diced avocado (optional, for serving)
Instructions
Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up into small crumbles as it cooks.
Add the diced onion and minced garlic to the skillet with the ground beef. Cook until the onion is soft and translucent, about 3-4 minutes. Drain any excess fat from the skillet if necessary.
Stir in the red enchilada sauce, diced green chiles, black beans, frozen corn, chili powder, ground cumin, and salt. Mix well and remove from heat.
Spray the inside of a slow cooker with non-stick cooking spray.
Spread a thin layer of the beef mixture on the bottom of the slow cooker.
Layer 3-4 corn tortillas over the beef mixture, slightly overlapping them to cover the surface.
Spread a generous layer of the beef mixture over the tortillas, followed by a sprinkle of shredded Mexican cheese blend.
Repeat the layering process (tortillas, beef mixture, cheese) until all the ingredients are used, finishing with a final layer of cheese on top.
Cover the slow cooker with the lid and cook on LOW for 4 hours or on HIGH for 2 hours, until heated through and cheese is melted.
Once done, turn off the slow cooker and let the casserole rest for 10 minutes before serving.
Garnish with chopped cilantro, and serve with sour cream and diced avocado if desired.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 2100 mg | 91% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 9.1 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 349 mg | 27% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 621 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
