Slow Cooker Beef Enchilada Casserole
Equipment
- Slow Cooker
- Large Skillet
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 can (10 ounces) red enchilada sauce
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen corn
- 8 corn tortillas, torn into bite-sized pieces
- 2 cups shredded Mexican cheese blend
- Fresh cilantro, chopped, for garnish
Instructions
- Heat a skillet over medium heat. Add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onion is soft. Drain any excess fat.
- Stir the chili powder and cumin into the beef mixture and cook for one more minute.
- Pour a thin layer of enchilada sauce into the bottom of the slow cooker. Add half the torn tortillas, half the beef mixture, half the black beans, half the corn, and one cup of cheese. Repeat the layers with the remaining ingredients, ending with cheese on top.
- Cover and cook on low for 4 hours or until the casserole is heated through and the cheese is melted.
- Sprinkle with chopped cilantro before serving.
Notes
Layer the tortillas and fillings evenly so the sauce reaches every part during cooking. Leftovers keep well in the refrigerator for up to three days and reheat nicely in the microwave. If the mixture seems dry after cooking, stir in a splash of extra enchilada sauce before serving.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Large Skillet
Cuisine: Mexican
Equipment: Slow Cooker, Large Skillet