Crock Pot Slow Cooker Enchilada Casserole
Transform your dinner routine with this flavorful Crock Pot Slow Cooker Enchilada Casserole, the ultimate comfort food made easily in your trusty slow cooker. Packed with layers of seasoned ground beef, black beans, diced tomatoes with green chiles, and melty Mexican blend cheese, this dish is everything you love about enchiladas without the hassle of rolling each tortilla. Featuring bold spices like chili powder and cumin, plus the convenience of pantry staples such as enchilada sauce and frozen corn, this recipe is as easy as it is satisfying. Perfect for busy weeknights or casual family gatherings, this one-pot wonder delivers rich, zesty flavors with minimal prep and cleanup. Simply top with fresh cilantro and a dollop of sour cream for a mouthwatering meal that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 15 ounces enchilada sauce
- 10 ounces diced tomatoes with green chiles (e.g., Rotel)
- 15 ounces black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 8 pieces flour or corn tortillas, cut into quarters
- 2 cups shredded Mexican blend cheese
- 2 tablespoons fresh cilantro, chopped (optional garnish)
- 0.5 cup sour cream (optional topping)
Instructions
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes.
Add the diced onion to the skillet and sauté for 3 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant. Drain any excess grease from the skillet.
Stir in the enchilada sauce, diced tomatoes with green chiles, black beans, frozen corn, chili powder, cumin, and salt. Mix until well combined and remove the skillet from the heat.
Spray the inside of the slow cooker with non-stick cooking spray.
Place a layer of tortilla quarters at the bottom of the slow cooker to completely cover the base.
Spread a third of the meat mixture evenly over the tortillas and sprinkle a third of the shredded cheese on top.
Repeat the layers (tortillas, meat mixture, cheese) two more times, finishing with a layer of cheese on top.
Cover the slow cooker with the lid and cook on LOW for 4-5 hours or HIGH for 2-3 hours until hot and bubbly.
Carefully remove the lid, allowing the casserole to cool slightly for 10 minutes before serving.
Garnish with fresh cilantro and serve with a dollop of sour cream, if desired.
Nutrition Facts
Calories |
3406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.8 g | 237% | |
| Saturated Fat | 87.8 g | 439% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 581 mg | 194% | |
| Sodium | 7225 mg | 314% | |
| Total Carbohydrate | 276.5 g | 101% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 41.0 g | ||
| Protein | 174.6 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2241 mg | 172% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 4392 mg | 93% | |
*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.
