Crockpot Beef Enchilada Casserole
This Crockpot Beef Enchilada Casserole is the best one-pot dinner! It combines all of the flavors and textures of classic enchiladas right in your slow cooker. This beefy, cheesy, comforting dinner takes just 10 minutes to prep!
Servings: 6 Servings
Calories: 430kcal
Ingredients
- 2 pounds lean ground beef (the leaner the better!)
- 2 tablespoons taco seasoning (1 packet)
- 28 ounce can red enchilada sauce (1 large can)
- 8 ounces diced green chiles (1 large can)
- 8 corn tortillas
- 2 cups shredded cheddar cheese
- ¼ cup sliced black olives
Instructions
- Crumble the ground beef and place in the bottom of the crockpot. Sprinkle with taco seasoning then pour the green chilis and enchilada sauce over the beef.
- Cover and cook on high for 2.5-3 hours, or low for 3-3.5 hours.
- Once done, stir to combine, breaking up meat with your spoon or spatula. Then tear the tortillas in pieces and mix into the saucy beef.
- Top with cheddar cheese and replace the lid. Let sit for 15-30 minutes, or until the tortillas have absorbed the sauce and the cheese is melted. Garnish with sliced black olives.
Notes
It is important to use lean ground beef in this recipe. Since the meat cooks in the crockpot and cannot be drained it will become too greasy if the meat is not lean. I recommend 90% lean or greater.
Other optional toppings:
- chopped green onions
- pico de gallo
- sour cream
- sliced avocado
Nutrition
Calories: 430kcal | Carbohydrates: 29g | Protein: 41g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1691mg | Potassium: 647mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1220IU | Vitamin C: 16mg | Calcium: 191mg | Iron: 5mg