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Looking down on a Crock Pot full of Enchilada Casserole.
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Crock Pot Beef Enchilada Casserole

Everything you love about beef enchiladas in a casserole form made in the Slow Cooker.
Course Dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 10
Calories 285kcal
Author Brandie Skibinski

Ingredients

  • 1 pound ground beef
  • 15 ounce black beans, drained and rinsed
  • 5 ounce corn, drained
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 packet taco seasoning (see notes below)
  • ¾ cup water
  • 4 ounce diced green chiles, drained
  • 2.25 ounce sliced black olives, drained (optional)
  • 2 cups frozen diced hashbrowns (the cubed kind, not shredded)
  • 28 ounce can enchilada sauce
  • 10 (6-inch) corn tortillas, cut into 2-inch pieces
  • 8 ounce package shredded Mexican Cheese (2 cups)

Instructions

  • Heat a large skillet on medium/high heat. Add 1 pound ground beef and cook and crumble until no longer pink and fully cooked. Drain any excess grease and put back into skillet
    Ground beef cooking in a skillet.
  • Lower the heat to medium and add 15 ounce black beans, drained and rinsed and 5 ounce corn, drained. Stir to combine.
    A skillet of browned beef, corn, and beans.
  • Add 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 packet taco seasoning and 3/4 cup water. Stir to combine and allow to slightly thicken.
    Taco seasonings and other seasonings being added to beef mixture.
  • Add 4 ounce diced green chiles, drained and 2.25 ounce sliced black olives, drained. Stir to combine.
    Green chiles and olives being added to mixture.
  • Add in 2 cups frozen diced hashbrowns and mix well. Turn off heat.
  • Add half of the ground beef mixture to the bottom of a 5-6 quart crockpot.
    Enchilada casserole mixture in a Slow Cooker.
  • Add 1/3 of the shredded Mexican cheese evenly over the top.
    Shredded cheese on top of a casserole mixture.
  • Add half of the corn tortilla pieces evenly over the top.
    Tortilla chips on a casserole in the Crock Pot.
  • Pour half of the enchilada sauce over the top.
    Enchilada sauce on top of a casserole in a Slow Cooker.
  • Repeat with the remaining half of the ground beef mixture, 1/3 shredded Mexican cheese, the remaining half of the corn tortilla pieces and the rest of the enchilada sauce.
  • Add the final 1/3 of the shredded Mexican cheese to the top.
  • Cover and cook for 1-1 ½ hours on high or 2 hours on low. Just make sure to not overcook it or the tortillas may dissolve a bit into the filling.
    A plate of Crock Pot Enchilada Casserole with garnishes and toppings.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
  • If you really want a boost of flavor, use 2 packets of taco seasoning and increase the water to 1 1/2 cups. 
  • I add the cubed hash browns to really fill this meal out and I think potatoes go so well with a meal like this but if you don't want t add them, you don't have to. You don't need to replace with anything.

Nutrition

Calories: 285kcal | Carbohydrates: 18g | Protein: 16g | Fat: 17g | Sodium: 895mg | Fiber: 3g | Sugar: 6g
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