This Crockpot Beef Enchilada Casserole is a cozy dish that combines tender beef, zesty enchilada sauce, and cheesy goodness. It’s easy to make and perfect for busy days.
Honestly, who can resist melted cheese on top? I love letting my Crockpot do all the work while I kick back and relax. A sprinkle of cilantro on top makes it even better! 🌿
Key Ingredients & Substitutions
Ground Beef: I usually opt for 80/20 ground beef for flavor and juiciness. If you’re looking for a leaner option, ground turkey or chicken works well too! You can even use a meat substitute like lentils for a vegetarian twist.
Onion and Garlic: Onions add a foundational flavor, but feel free to swap with shallots or green onions if you prefer. If you’re short on fresh garlic, garlic powder is a good alternative—just use about a teaspoon instead of fresh cloves.
Enchilada Sauce: Store-bought is great for convenience, but homemade is a delicious option if you have more time. You can also use salsa or even diced tomatoes with spices as a substitute if that’s what you have on hand.
Cilantro: Fresh cilantro brightens up the dish, but if you’re not a fan, you could use parsley instead. Some people prefer to omit it, and that’s perfectly fine too!
How Do I Layer the Casserole for Best Results?
Layering is key in making your Crockpot Beef Enchilada Casserole flavorful and evenly cooked. Start with a nice layer of enchilada sauce to prevent sticking. Then place tortilla chunks, followed by beef, beans, corn, and sour cream. Repeat this process to build a tall and tasty casserole.
- Begin with sauce on the bottom.
- Alternate layers of tortillas and fillings.
- Finish with a generous topping of cheese.
- Each layer should be consistent for a balanced bite every time!
Taking your time to layer properly ensures every scoop is packed with delicious flavors! Plus, it makes the presentation even prettier when you serve it.
Crockpot Beef Enchilada Casserole
Ingredients You’ll Need:
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10 oz/283 g) red enchilada sauce
- 1 can (4 oz/113 g) diced green chilies (optional)
- 1 can (15 oz/425 g) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 8 small flour or corn tortillas, cut into quarters
- 2 cups shredded cheddar cheese (or Mexican blend)
- 1 cup sour cream, plus extra for garnish
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 1 large tomato, diced (for garnish)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
How Much Time Will You Need?
This hearty casserole comes together in about 15 minutes of prep time, and then you’ll just let your Crockpot work its magic for 4-6 hours on low (or 2-3 hours on high). Set it and forget it!
Step-by-Step Instructions:
1. Brown the Beef:
In a skillet over medium heat, cook the ground beef, chopped onion, and minced garlic until the beef is nicely browned and the onion is tender, which should take about 6-8 minutes. Make sure to drain any excess fat for a healthier dish.
2. Add the Spices:
Sprinkle in the ground cumin, chili powder, salt, and pepper to the beef mixture. Stir well to combine and cook for another minute to let those spices get fragrant.
3. Start Layering in the Crockpot:
Spread a thin layer of enchilada sauce on the bottom of your Crockpot, making sure to cover the surface evenly.
4. Build Your Layers:
Now, layer 1/4 of the tortilla pieces over the sauce. Then, add half of the beef mixture over the tortillas.
Next, spoon half of the black beans, corn, and diced green chilies evenly over the beef. Dollop half the sour cream on top of that, followed by half of the chopped cilantro. Finish this layer with a sprinkle of shredded cheese.
5. Repeat the Layers:
Repeat the layering process: add the remaining tortillas, beef, beans, corn, chilies, sour cream, cilantro, and top with more cheese. Pour the rest of the enchilada sauce evenly over the top layer!
6. Cook It Up!
Cover the Crockpot and cook on low for 4-6 hours, or on high for 2-3 hours, until everything is heated through and the cheese is melted and bubbly.
7. Serve and Enjoy:
Once your casserole is ready, serve it warm topped with diced tomatoes, extra sour cream, and fresh cilantro. Enjoy this cheesy delight with a side of rice or a fresh salad!
This easy Crockpot Beef Enchilada Casserole is the perfect comfort food for busy weekdays or a cozy weekend meal. Dig in!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken works great in this recipe for a leaner option. Just cook it the same way as you would the beef until browned, and then proceed with the rest of the recipe.
What If I Don’t Have Black Beans?
No worries! You can substitute black beans with pinto beans or kidney beans, or even use corn exclusively if you prefer a lighter texture. Just make sure any beans are drained and rinsed before adding them to the casserole.
Can I Make this Casserole Vegetarian?
Yes! Simply omit the meat and replace it with additional vegetables such as bell peppers, zucchini, or mushrooms. You could also add extra beans for protein. Just ensure all your other ingredients are vegetarian-friendly!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the microwave or on the stove, adding a splash of water or salsa if it seems dry. Enjoy it on its own or with some fresh toppings!