Crockpot Beef Enchiladas

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Crockpot Beef Enchiladas

  • Servings: 6-8
  • Difficulty: easy
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Tasty layers of beef, tortillas and cheese that will leave you surprised it came from the crockpot.

I love the ease of crockpot meals, but my family is big on taste – and this recipe has it all. These enchiladas are packed full of great flavor, but has a fix it and forget it vibe. It is also a very forgiving recipe that allows you to substitute with what you have on hand.

Ingredients

  • 1 onion, diced
  • 1 jalapeño, cored and diced small (optional)
  • 1 bell pepper, diced (optional)
  • 1 Tbsp oil
  • 2 Tsp minced garlic
  • 1 pound ground beef
  • 1 Tbsp taco seasoning
  • 1/2 Tsp cumin
  • 1/2 Tsp chili powder
  • 1/2 Tsp pepper
  • 1 can red enchilada sauce (save 1/3 cup for top)
  • 1 can green chilies
  • 1 can corn (drained & rinsed))
  • 1 can black or pinto beans (drained & rinsed)
  • 1 cup salsa, jarred or homemade
  • tortillas I used 24 street taco size I prefer corn
  • 2-4 cups shredded Cheese, I use Monterey Jack and cheddar – I like thick layers, so I use 1 cup (4 oz) on each layer but you can use less.

Directions

  1. I have a crockpot with a sauté feature, if you don’t, use a skillet on your stove to sauté. Sauté onions and peppers in oil until tender and translucent.
  2. Add garlic and cook for 1 minute.
  3. Add beef and brown. If you have a lot of grease, drain some.
  4. Add seasonings.
  5. Since I do the entire meal in my crockpot, at this point I transfer the mixture to a large bowl. Wipe out crockpot with a paper towel and spray with cooking spray.
  6. To the meat mixture, add corn, salsa, beans, green chilies, and enchilada sauce (save 1/3 cup sauce for the top) mix well. Taste! If you want more flavor, add more seasonings here.
  7. I slice my tortillas into strips so when I serve, it scoops out easier. To the bottom of the crockpot, add 6 sliced or torn tortillas. Or go rogue and place them whole. Top with 1/3 of beef mixture, then 1 cup shredded cheese.
  8. Repeat layer, tortillas/beef/cheese, then again, tortillas/beef/cheese. Top with a layer of tortillas, the remaining enchilada sauce and end with cheese.
  9. Cook on low for 4 hours.
  10. We like to top ours when we serve with sour cream, avocado, cilantro, green onions, diced tomatoes and olives – but it’s great straight out of the crockpot.