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Slow Cooker Beef Enchilada Casserole - Cozy, Cheesy, and Easy

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds ground beef (85–90% lean)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cans (10 ounces each) red enchilada sauce (mild, medium, or hot)
  • 1 can (14–15 ounces) fire-roasted diced tomatoes, drained
  • 1 can (4 ounces) diced green chiles
  • 1 can (15 ounces) black beans, drained and rinsed (optional but recommended)
  • 1 cup frozen corn (or canned, drained)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • 12–14 small corn tortillas (6-inch), cut in halves or quarters
  • 3 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
  • 1/4 cup chopped fresh cilantro (optional, for serving)
  • Sour cream, sliced green onions, and jalapeño (optional toppings)
  • Neutral oil for sautéing (1–2 teaspoons)
  • Cooking spray for the slow cooker

Method
 

  1. Prep the slow cooker. Lightly spray the insert with cooking spray to help prevent sticking and make cleanup easier.
  2. Brown the beef. Heat a large skillet over medium-high. Add a little oil, then the ground beef. Cook, breaking it up, until no longer pink, about 5–7 minutes. Drain excess grease if needed.
  3. Add aromatics and spices. Stir in the diced onion and cook 3–4 minutes until softened. Add garlic, chili powder, cumin, and smoked paprika. Cook 30–60 seconds until fragrant. Season with salt and pepper.
  4. Stir in the mix-ins. Add the green chiles, drained tomatoes, black beans, and corn. Stir to combine and warm through for 1–2 minutes.
  5. Layer the casserole. Pour about 1/3 cup enchilada sauce into the bottom of the slow cooker and spread it out. Add a layer of tortillas to mostly cover the bottom (overlap as needed). Spoon a third of the beef mixture over the tortillas, drizzle with enchilada sauce, and sprinkle a generous handful of cheese. Repeat layers—tortillas, beef mixture, sauce, cheese—until everything is used. Finish with a final layer of tortillas, a good splash of sauce, and the remaining cheese.
  6. Cook. Cover and cook on Low for 4–5 hours or on High for 2–3 hours, until hot and bubbly and the tortillas are tender.
  7. Rest and garnish. Turn off the heat and let it rest, covered, for 10–15 minutes to set. Sprinkle with cilantro and add any toppings you like: sour cream, green onions, or sliced jalapeño.
  8. Serve. Scoop into bowls or cut into squares. It pairs well with a crisp salad, lime rice, or simple sautéed vegetables.