Hearty Crock Pot Beef Enchilada

Crock Pot Beef Enchilada Casserole is the perfect solution when you want an easy, hearty dinner that everyone will enjoy. Loaded with beef, beans, corn, potatoes, tortillas, and lots of melty cheese, this recipe is customizable and packed with comforting flavors. Whether you use the slow cooker or the oven, this casserole comes together with minimal fuss and fills your kitchen with inviting aromas.

I first made this casserole during a busy week when I needed something hands-off but still comforting. Now it’s a regular request in my house, especially on chilly evenings when everyone wants something warm and cheesy. Plus, I love that the hash browns make it extra filling without adding too much cost.

Ingredients

• One pound ground beef: offers rich flavor and satisfying protein choose lean for less grease
• Black beans: adds fiber and a pleasant creaminess drain and rinse for best texture
• Corn: brings sweetness and crunch canned works great and is easy to keep stocked
• Garlic powder: enhances savory depth try fresh garlic if you have time for a punch of brightness
• Onion powder: adds mild sweetness fresh onion can be substituted but adjust cooking time accordingly
• Taco seasoning: provides classic Mexican-inspired flavors use low sodium or homemade for control
• Water: helps create a sauce that thickens nicely do not skip
• Diced green chiles: subtle heat and a touch of tang drain for consistent texture
• Sliced black olives: optional but adds briny contrast pick quality olives for best taste
• Frozen diced hash browns: make the casserole hearty and satisfying fresh diced potatoes must be very small to cook evenly
• Enchilada sauce: brings saucy, spicy richness homemade sauce elevates the dish if you want extra flavor
• Corn tortillas: add texture and soak up sauces cut into pieces for layering
• Shredded Mexican cheese: melty and flavorful topping use a blend with sharp and mild cheeses

Instructions

Sear the Beef:

Heat a large skillet over medium-high heat and add the ground beef. Cook until fully browned and no pink remains, breaking it into small pieces as it cooks. Drain any excess grease before returning the beef to the skillet.

Add Beans and Corn:

Reduce the heat to medium. Stir in the drained and rinsed black beans and drained corn. Mix until well combined.

Season the Mixture:

Sprinkle the garlic powder, onion powder, and taco seasoning over the beef mixture. Pour in three-quarters of a cup of water. Stir and allow the mixture to cook gently until the liquid thickens a bit.

Incorporate Chiles and Olives:

Add the drained diced green chiles and, if using, the sliced black olives. Stir everything together to distribute evenly.

Mix in Hash Browns:

Add the frozen diced hash browns and fold them into the mixture until well combined. Turn off the heat once evenly incorporated.

Layer in the Crock Pot:

Spoon half of the beef and vegetable mixture into the bottom of a 5 to 6 quart slow cooker. Sprinkle one-third of the shredded cheese evenly over the top.

Add Tortillas and Sauce:

Distribute half of the cut tortilla pieces over the cheese layer. Pour half of the enchilada sauce over the tortillas.

Repeat Layers:

Add the remaining beef mixture on top, then another third of the cheese. Layer the remaining tortillas and pour the rest of the enchilada sauce over everything.

Finish with Cheese:

Sprinkle the final third of the shredded cheese across the top. Cover the crock pot with its lid.

Cook:

Set the slow cooker to high for 1 to 1.5 hours or low for about 2 hours. The goal is to meld flavors and heat through without overcooking, so watch carefully toward the end to keep the tortillas from breaking down too much.

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One of my favorite parts about this casserole is the unexpected addition of diced hash browns. It adds a lovely comforting texture and makes the dish feel even more like a complete meal. My family wasn’t sure about potatoes in enchiladas at first, but now they ask for it every time. It also stretches the dinner nicely, which helps keep costs down without sacrificing flavor.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. To freeze, portion into freezer-safe containers and keep for up to six months. Thaw overnight in the refrigerator before reheating. Reheat gently in the microwave or in a 350-degree oven until warmed through.

Ingredient Substitutions

Use cooked shredded chicken instead of ground beef for a lighter option. Swap black beans with pinto or kidney beans, or omit entirely if preferred. Replace corn tortillas with flour tortillas for a softer texture. If you don’t have enchilada sauce on hand, a mixture of tomato sauce with chili powder and cumin can work in a pinch.

Serving Suggestions

This casserole is substantial enough to be a standalone meal, but a simple green salad with a tangy vinaigrette pairs well to brighten each bite. Try serving with slices of avocado, a dollop of sour cream, and fresh salsa or jalapenos for extra zest.

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This Crock Pot Beef Enchilada Casserole is a comforting, easy meal the family will love. It reheats and freezes well for quick future dinners.

Frequently Asked Questions About Recipes

→ Can this be prepared in the oven?

Yes, assemble the layers in a deep 9x13-inch baking dish and bake uncovered for 30-35 minutes until tender and bubbly.

→ What is the purpose of adding diced hash browns?

Hash browns add hearty texture and help extend the dish, contributing to a filling, balanced meal.

→ Can I substitute ground beef with other proteins?

Chicken or other meats can be used, or skipped for a vegetable-forward variation depending on preference.

→ What toppings complement this dish well?

Try diced tomatoes, fresh jalapeños, cilantro, avocado, cotija cheese, sour cream, or salsa to enhance flavors.

→ How should leftovers be stored and for how long?

Store in an airtight container in the refrigerator up to 3-4 days or freeze for 3-6 months to maintain freshness.