Name: Crockpot Beef Enchilada Casserole
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 6
Cuisine: Mexican-inspired
Ingredients: 1 lb lean ground beef; 1 medium onion, diced; 2 cloves garlic, minced; 1 cup frozen or canned corn, drained; 1 can (15 oz) black beans, drained and rinsed; 2 cups enchilada sauce (store-bought or homemade); 1 tsp cumin; 1 tsp chili powder; 1 tsp smoked paprika; 10 small corn tortillas, cut into halves or quarters; 2 cups shredded cheddar and Monterey Jack cheese blend; Fresh cilantro, chopped (optional, for garnish); Avocado slices or Greek yogurt (optional, for serving)

This Crockpot Beef Enchilada Casserole combines tender, slow-cooked beef, hearty beans, and vibrant enchilada flavors for a family-friendly meal that’s both nutritious and satisfying. Layered with tortillas and gooey cheese, this dish offers a lighter spin on traditional enchiladas, making it perfect for weeknight dinners or meal prep.

Recipe Tips and Tricks:

Use lean beef: Opt for 90% lean ground beef or even ground turkey to cut down on fat content.
Shred your cheese fresh: Pre-shredded cheese often contains anti-caking agents, which can affect melting quality.
Layer tortillas carefully: Cut tortillas in halves or quarters for even layering in the crockpot.
Don’t overcook: Crockpots can vary in heat levels, so keep an eye on it after 3 hours.
Serve creatively: Garnish with cilantro, avocado slices, or a dollop of Greek yogurt for added flair.

Why You’ll Love This Recipe:

This recipe delivers big, bold enchilada flavors with minimal effort, thanks to the magic of a slow cooker. It’s a comforting, hands-off dinner perfect for busy weekdays. The crockpot locks in moisture, ensuring every bite is juicy and flavorful. Plus, it’s a healthier twist with wholesome ingredients, making it ideal for families or anyone seeking a guilt-free indulgence.

Yield: Serves 6

Crockpot Beef Enchilada Casserole

A healthy Crockpot Beef Enchilada Casserole layered with tortillas, cheese, and beans, perfect for family dinners or meal prep.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

1 lb lean ground beef
1 medium onion, diced
2 cloves garlic, minced
1 cup frozen or canned corn, drained
1 can (15 oz) black beans, drained and rinsed
2 cups enchilada sauce (store-bought or homemade)
1 tsp cumin
1 tsp chili powder
1 tsp smoked paprika
10 small corn tortillas, cut into halves or quarters
2 cups shredded cheddar and Monterey Jack cheese blend
Fresh cilantro, chopped (optional, for garnish)
Avocado slices or Greek yogurt (optional, for serving)

Instructions

Prepare the beef: Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Add the diced onion and garlic, cooking for another 2-3 minutes until softened. Drain excess fat.
Season the mixture: Stir in cumin, chili powder, and smoked paprika for a smoky, bold flavor. Mix well and set aside.
Assemble in the crockpot: Spread a thin layer of enchilada sauce at the bottom of the crockpot. Layer with tortillas, followed by the beef mixture, black beans, corn, cheese, and a drizzle of enchilada sauce. Repeat the layers, ending with cheese on top.
Cook: Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the cheese is melted and bubbly.
Rest and serve: Let the casserole rest for 10 minutes before slicing. Garnish with fresh cilantro, avocado slices, or a dollop of Greek yogurt, and serve warm.

Notes

Ensure tortillas are slightly overlapping for even layering.
Homemade enchilada sauce adds a personal touch and elevates the flavor.
Avoid overloading each layer with too much filling to prevent sogginess.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 603Total Fat 30gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 14gCholesterol 110mgSodium 1280mgCarbohydrates 45gFiber 9gSugar 12gProtein 42g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Ground Beef: Lean ground beef adds protein and richness. Swap with ground turkey or chicken for a leaner option.
Enchilada Sauce: Choose a low-sodium version or make your own for better control over salt and flavor.
Black Beans: Full of fiber and protein, black beans help make the dish hearty and filling.
Corn: Frozen or canned corn adds sweetness and texture.
Tortillas: Corn tortillas keep the dish authentic and gluten-free. Whole wheat or flour tortillas can be substituted.
Cheese: A mix of shredded cheddar and Monterey Jack provides creaminess and flavor.
Spices: Cumin, paprika, and chili powder elevate the enchilada seasoning.

Variations and Substitutions:

Make it vegetarian: Swap ground beef with crumbled tofu, plant-based meat, or extra beans for a veggie-friendly version.
Add veggies: Sneak in diced zucchini, spinach, or bell peppers for an extra nutrient boost.
Spice level: Adjust the heat by using mild, medium, or hot enchilada sauce and adding jalapeños if desired.
Gluten-free: Use certified gluten-free tortillas for a gluten-free option.
Low-carb: Swap tortillas for thinly sliced zucchini or cauliflower for a keto-friendly alternative.

Storage Options:

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Cool completely, then wrap portions in foil or freezer-safe bags for up to 3 months.
Reheat: Thaw overnight in the fridge, then warm in the microwave or oven until heated through.