Slow Cooker Beef Enchilada Casserole

5 from 3 votes

This slow cooker beef enchilada casserole cooks up nearly entirely in the slow cooker and features multiple layers of saucy tortillas, flavorful beef and beans, and gooey cheese.

Prep Time 20

Cook Time 3

Total Time 3 20

Servings servings

Calories 395kcal

Ingredients

1 lb lean ground beef
1 medium yellow onion, finely diced
3 medium cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1 (4 oz) can green chiles, drained
1 (15 oz) can black beans, drained and rinsed
Salt and pepper to taste
2 cups red enchilada sauce
6 10-inch tortillas, each tortilla torn in half
2-1/2 cups shredded Monterey jack cheese
Sour cream, lime wedges, diced tomato, and cilantro for serving, optional

Instructions

In a large skillet over medium-high heat, brown ground beef and onion until beef is no longer pink. Blot any excess grease from beef with paper towels then add garlic and spices and cook 1-2 additional minutes until fragrant. Remove from heat.
Fold green chiles and black beans into beef mixture and season with salt and pepper to taste. Set aside for a moment.
Line a 4-quart slow cooker with tin foil and lightly grease bottom and sides of foil. Pour 1/2 cup enchilada sauce in bottom. Place a layer of two torn tortillas over sauce. Top with 1/3 of beef-bean mixture, another 1/2 cup enchilada sauce, and 1/3 of shredded cheese. Repeat layers two more times, ending with cheese on top.
Cover slow cooker and cook enchilada casserole on high 2-3 hours or on low 4-5 hours until edges are bubbly and cheese is melted.
Allow casserole to stand uncovered 10 minutes before serving. Serve casserole warm with optional toppings and enjoy!

Notes

Storing Instructions

Store leftovers of enchilada casserole in refrigerator up to 6 days.

Nutrition