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5 from 2 votes

Crockpot Enchilada Pie

This slow-cooked stacked enchilada pie cooks up entirely in the crockpot and is the perfect busy weeknight comfort food!
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6 servings


  • 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


  • 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.