Crock Pot Beef Enchilada (Print Version)
Slow cooker layers of beef, beans, corn, tortillas, and cheese for a hearty, flavorful meal.
# Ingredients You'll Need:
→ Meat and Protein
01 -
1 pound ground beef
→ Canned and Packaged Goods
02 -
15 ounces black beans, drained and rinsed
03 -
5 ounces corn, drained
04 -
4 ounces diced green chiles, drained
05 -
2.25 ounces sliced black olives, drained (optional)
06 -
28 ounces enchilada sauce
→ Dry Spices and Seasonings
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
1 packet taco seasoning
→ Vegetables
10 -
2 cups frozen diced hash browns
→ Breads and Tortillas
11 -
10 corn tortillas (6-inch), cut into 2-inch pieces
→ Dairy
12 -
8 ounces shredded Mexican cheese
→ Liquids
13 -
¾ cup water
# Step-by-Step Instructions:
01 -
Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until no longer pink. Drain excess grease and return beef to the skillet.
02 -
Reduce heat to medium and stir in black beans and corn. Combine thoroughly.
03 -
Add garlic powder, onion powder, taco seasoning, and water. Stir and allow the mixture to thicken slightly.
04 -
Mix in diced green chiles and sliced black olives evenly.
05 -
Stir frozen diced hash browns into the mixture until well combined. Turn off the heat.
06 -
Add half of the beef mixture to the bottom of a 5-6 quart slow cooker. Sprinkle one-third of the shredded cheese evenly over it. Distribute half of the tortilla pieces atop the cheese, then pour half of the enchilada sauce over the layer.
07 -
Repeat layering with remaining beef mixture, one-third of the shredded cheese, remaining tortillas, and the rest of the enchilada sauce.
08 -
Sprinkle the final third of the shredded cheese over the top. Cover and cook on high for 1 to 1.5 hours or on low for 2 hours, preventing overcooking to maintain tortilla texture.
# Extra Tips & Details:
01 -
To prevent tortillas from breaking down excessively, avoid overcooking the casserole.