This is a sponsored post and I have been compensated by Collective Bias, Inc. and its advertiser, however all opinions are mine alone. #MyPicknSave #CollectiveBias
This slow-cooked stacked enchilada pie cooks up entirely in the crockpot and is the perfect busy weeknight comfort food!
Mother Nature has been giving my crockpot quite the workout lately.
Why? Because it is COLD here, friends. And I’m not even exaggerating here either. Our temps combined with wind chills the past few days have gotten as low as 25 below zero.
The other day, it got up to a balmy 6 degrees, so I seized the moment and ventured outside for as long as 5 minutes just to give my lungs some fresh air since I was almost about to die from the stale-stuffy-and-breathed-by-eight-other-people-air. (read: I hadn’t gone outside in 5 days)
Who in their right mind would live in Wisconsin in the dead of February? Not me. Florida cannot come fast enough. ♥
My coping mechanism for now? ALL the comfort food. And if I can combine comfort food and crockpot into the same sentence, I think it’s safe to say we’ve got a WINNER of a dinner ready to beat those winter blahs.
Enter, Crockpot Enchilada Pie. YO!
I partnered up with Pick ‘n’ Save to bring you this plateful of comfort food today. The friendly folks at Pick ‘n’ Save gave me the challenge of creating a fresh-tasting, comfort-food recipe using their handy-dandy canned foods.
I think they read my mind or something, because I had already HAD an idea formulating in my mind for this stacked enchilada pie, and their theme fit perfectly! Coinky-dinks like that are just meant to be, my friends. 😉
So obviously the second I walked into our local Pick ‘n’ Save the other day, I headed straight for the Mexican-food section and then pretty much bought the store out of black beans, diced tomatoes, and salsa.
Sorrynotsorry.
And, uh, I had to grab some chips and guac too, because you just can’t have enchiladas without ALL of the fixins’.
Also, because shopping makes me hungry and somehow half a bag of those chips just vanished by the time I got home. Maybe my car has mice or something?
Oke-doke, getting back to today’s awesomeness here. Let’s talk about the method behind this enchilada pie.
Guess what. There is basically NONE.
Dump all the Mexican goodness in the crockpot with the tortillas….
…and the cheese. Obviously a LOT of it.
Turn that baby on. Cook that baby long and slow a few hours or until your house smells so good you can’t stand the suspense any more.
Pile on the extra toppings why dontcha’ because uh, why not?
Dig into your slice of slow-cooked enchilada heaven with BOTH hands.
Guys, this right here is just pure February-blahs-beating perfection.
It’s just a big ‘ol slice of messy Mexican COMFORT food.
Nothing beats it. My currently-freezing self concurs.
Crockpot Enchilada Pie
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 1 lb ground beef
- 1 medium onion diced
- 1 green pepper diced
- 4 garlic cloves minced
- 1 15 oz can diced tomatoes, drained
- 1 15 oz can black beans, drained and rinsed
- 1/4 cup salsa
- 1-1/2 cups corn
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 flour tortillas
- 2 cups shredded cheddar cheese
- Diced avocado fresh tomatoes, olives, and cilantro for topping, optional
Instructions
- In a large saucepan over medium-high heat, brown ground beef, onion, pepper, and garlic until meat is no longer pink. Stir in diced tomatoes, beans, salsa, corn, and seasonings.
- Line a 3-qt slow-cooker with tin foil. Lightly grease bottom and sides of foil. Place two tortillas in bottom of slow cooker. Top with 1/3 of beef-bean mixture. Repeat layers twice, ending with tortillas on top. Sprinkle cheddar cheese over tortillas.
- Cook enchilada pie on low heat 3-4 hours or until completely heated through and cheese is melted. Slice pie into wedges and top with additional toppings if desired.
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Kelly // The Pretty Bee: Cooking & Creating says
This looks great, Sarah! Love a good slow cooker meal in the winter!
Sarah says
Thanks Kelly!!
Shawn @ I Wash You Dry says
Oh, I totally love that this is made in the slow cooker!! YUM!
Sarah says
Thanks so much Shawn!! 🙂
Erica says
I am always in the market for more crockpot recipes, this one looks amaze-balls! LOVE!
Sarah says
Haha thanks so much Erica!
Kelley @ Chef Savvy says
This looks wonderful! I recently got a crock pot so I’m having fun trying new recipes in it. Can’t wait to try this enchilada pie!
Sarah says
YAY for a new crockpot!! Don’t you just love it? You definitely need to give this enchilada pie a try in your new toy! 🙂
Medha @ Whisk & Shout says
Yum yum yum! This is Mexican comfort food goodness 🙂
Sarah says
Thanks Medha!!
Jess @ Flying on Jess Fuel says
This looks awesome! And I love slow cooker recipes that take a little less time than the typical 8 hours… so easy!
Sarah says
Thank you Jess! Those are my favorite kind of slow-cooked meals too! 🙂
Thalia @ butter and brioche says
It’s surprisingly cold here in Australia too Sarah, we’re expecting a cyclone tomorrow – but I am yet to pull out my slow cooker. Think that this recipe is the perfect excuse to do so though – an enchilada pie sounds delicious!
Sarah says
Yikes a tornado?! Stay safe, Thaila! And definitely let me know if you try this pie. You’ll LOVE it. 😀
Amber @ Dessert Now, Dinner Later! says
BRRR! I could never live in Wisconsin! I don’t know how you stay warm! This dinner though, looks amazing and I love that you cook it in the crockpot!
Sarah says
Right now, I’m wishing I was anywhere but Wisconsin, to be honest…LOL. Thanks Amber!
Summer Davis says
This looks absolutely HEAVENLY and I’m SHOCKED you can put a tortilla in the crock pot. I would think it would turn to mush! Genius! I was born in Florida, raised in Alaska, and after 4 years of living in two other states, we’re back in Florida. I do miss the cold that North Carolina offered, but I can’t even lie, getting to go to the beach yesterday was heavenly. We previously lived in Orlando, which I hated, but we’re in the panhandle now (in the Central timezone!) and it is GORGEOUS here. Come visit! #client
Sarah says
Haha! I may take you up on that offer to come out and visit, Summer! It’s seriously so cold here and isn’t showing any sign of warming up! LOL. 😉
Marilyn Clark says
This looks so easy and delicious. I need to go to the grocery store now to get all the ingredients. I can almost smell it cooking now.
Joan says
Sounds good. Making it today
Neely says
I’ve had this pinned forever and finally made it tonight. SO GOOD and very easy! Question though- I’m realizing we didn’t add the corn because I didn’t see it in the instructions. For future, when do we incorporate the corn?
Sarah says
Hi Neely – I’m so sorry about that typo! I’ve updated the recipe instructions to include the corn.