Enchilada Stack Up in Crock Pot
Transform your weeknight dinner routine with this irresistibly easy Enchilada Stack Up made right in your Crock Pot! Featuring layers of tender flour tortillas, seasoned ground beef, black beans, sweet corn, melty Mexican blend cheese, and a rich enchilada sauce, this dish combines all your favorite Tex-Mex flavors in one comforting, no-fuss meal. With only 15 minutes of prep time, the slow cooker does all the heavy lifting, infusing every layer with savory goodness. Perfect for busy families or casual entertaining, this layered enchilada bake is a crowd-pleasing alternative to traditional enchiladas—no rolling required! Garnish with a dollop of sour cream and a sprinkle of fresh cilantro to take it to the next level. Whether it's Taco Tuesday or a weekend feast, this slow-cooker enchilada recipe is sure to become a new household favorite.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 10 ounces diced tomatoes with green chilies
- 15 ounces enchilada sauce
- 15 ounces black beans, drained and rinsed
- 1 cup frozen corn
- 6 medium-sized flour tortillas
- 2 cups shredded Mexican blend cheese
- 0.5 cup sour cream
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
Stir in the taco seasoning and diced tomatoes with green chilies. Let it simmer for 2-3 minutes, then remove from heat.
Spray the inside of your Crock Pot with non-stick cooking spray to prevent sticking.
Spread a small amount of enchilada sauce on the bottom of the Crock Pot to create a base layer.
Place one flour tortilla on top of the enchilada sauce, trimming if necessary to fit the Crock Pot.
Layer on a portion of the ground beef mixture, followed by black beans, corn, a drizzle of enchilada sauce, and a sprinkle of cheese.
Repeat the layering process (tortilla, ground beef mixture, beans, corn, sauce, and cheese) until all ingredients are used, finishing with a layer of cheese on top.
Cover the Crock Pot with its lid and cook on LOW for 3-4 hours, or until heated through and the cheese is bubbly.
Once done, allow the enchilada stack to rest for 10-15 minutes before slicing.
Serve warm with a dollop of sour cream and a sprinkle of chopped cilantro, if desired.
Nutrition Facts
Calories |
3381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.2 g | 244% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 10778 mg | 469% | |
| Total Carbohydrate | 263.5 g | 96% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 28.0 g | ||
| Protein | 179.8 g | 360% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2376 mg | 183% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 3380 mg | 72% | |
*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.
