This Crockpot Beef Enchilada Casserole is a warm and comforting dish! It features tasty beef, enchilada sauce, and layers of cheese and tortillas that all cook together in one pot.
It’s perfect for busy days when you need a meal without much fuss. Just toss everything in, let it cook, and enjoy a delicious feast with family or friends! I love serving it with a side of chips—yummy!
Key Ingredients & Substitutions
Ground Beef: This is the star of the dish for rich flavor. You can substitute it with ground turkey or chicken for a lighter option. For a vegetarian twist, try black beans or lentils instead!
Onion: A small onion is perfect for adding sweetness and depth. If you’re not a fan, you might use shallots or even onions powder for convenience.
Enchilada Sauce: The sauce brings all those classic flavors. If you’re looking for a homemade touch, you can blend tomato sauce with chili powder and cumin. If you’re avoiding tomatoes, use green enchilada sauce instead.
Tortillas: Both flour and corn work well here, but you can use tortilla chips for a crunchy top layer! Gluten-free tortillas are a great alternative for those with dietary restrictions.
Cheese: Cheddar is always a favorite, but feel free to mix in Monterey Jack or pepper jack for a bit of spice. Vegan cheese can also work for a dairy-free option!
How Do I Layer the Ingredients for Maximum Flavor?
Layering is key to ensure every bite is bursting with flavor. Start with a solid base and build up enjoyable layers.
- Begin with half of the torn tortilla pieces at the bottom. This helps absorb moisture and keeps the casserole from getting soggy.
- Next, add half the cooked rice to help with texture and make it filling.
- Build on that with black beans for protein and fiber.
- Then, add half the beef mixture, ensuring it’s spread evenly.
- Add diced tomatoes and enchilada sauce, which keep the casserole moist and flavorful. Repeat these layers, finishing with cheese on top.
This will create delicious layers that really bring out the flavors as they meld during cooking!
Crockpot Beef Enchilada Casserole
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes with green chilies, undrained
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup cooked rice
- 6 flour or corn tortillas, cut into strips or pieces
- 2 cups shredded cheddar cheese (or Mexican blend cheese)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Diced tomatoes (for garnish)
- Sour cream (for serving)
How Much Time Will You Need?
This dish requires about 15 minutes of prep time before cooking. Once everything is layered in the crockpot, allow it to cook on LOW for 4-6 hours or on HIGH for 2-3 hours. Total time, including prep and cooking, will be between 4 to 6 hours—perfect for a busy day!
Step-by-Step Instructions:
1. Prepare the Beef:
In a large skillet over medium heat, cook the ground beef, chopped onion, and minced garlic together until the beef is browned and the onions are translucent. Once cooked, drain any excess fat from the skillet.
2. Season the Mixture:
Add ground cumin, chili powder, salt, and pepper to the beef mixture. Stir well to combine all the flavors, creating a tasty base for your casserole.
3. Layer in the Crockpot:
Start layering your ingredients in the crockpot. Place half of the tortilla pieces on the bottom, then add half of the cooked rice. Follow with half of the black beans, then half of your seasoned beef mixture, half of the diced tomatoes with green chilies, and half of the enchilada sauce. Finish this layer with a sprinkle of cheese. Repeat the entire layering process again with the remaining ingredients and top with the rest of the cheese.
4. Cook the Casserole:
Cover the crockpot with its lid and set it to cook. If you’re cooking on LOW, let it go for 4 to 6 hours; if you’re using HIGH, cook for 2 to 3 hours. It’s ready when everything is heated through, and the cheese has melted beautifully.
5. Serve and Garnish:
Once cooked, serve the casserole warm, garnished with fresh chopped cilantro, diced tomatoes, and a dollop of sour cream on the side. Enjoy this crowd-pleasing meal!
This hearty casserole combines the best flavors of enchiladas in a simple slow cooker meal—perfect for any day of the week. Enjoy your delicious creation!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken can be used as a lighter alternative. Just follow the same cooking instructions, and you’ll have a delicious casserole with a different protein.
How Can I Make This Dish Vegetarian?
You can easily make this casserole vegetarian by replacing the ground beef with lentils or adding more beans such as pinto or kidney beans. Just ensure your enchilada sauce is also vegetarian-friendly.
What If I Don’t Have Cooked Rice?
No worries! You can use uncooked rice, but cook it in broth or water before adding it to the layers. If you prefer, you can also substitute it with quinoa or cauliflower rice for a lower-carb option.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or warm it up on the stove until heated through. Add a splash of enchilada sauce if it seems a bit dry!
