Crock Pot Beef Enchilada

Crock Pot Beef Enchilada Casserole is the perfect recipe for a comforting, hearty dinner that practically cooks itself. It combines seasoned ground beef, beans, sweet corn, crispy potatoes, tortillas, and gooey cheese into a flavorful layered casserole that stays warm and ready to serve. This meal is ideal for busy weeknights, casual gatherings, or whenever you want a satisfying dish with minimal effort.

A family favorite I discovered when looking for a no-fuss dinner during busy weeks now requested regularly by everyone at home

Ingredients

• Ground beef: one pound provides the main protein and savory base choose lean if you prefer less grease
• Garlic powder: for a gentle aromatic depth to the meat mixture
• Onion powder: to enhance the overall flavor without the texture of fresh onions
• Taco seasoning: adds the classic mexicana spice blend choose low sodium or homemade for control
• Diced green chiles: bring subtle heat and a touch of brightness
• Sliced black olives: optional but add a tangy brine contrast
• Canned corn: drained adds sweetness and crunch
• Black beans: drained and rinsed for creaminess and increased fiber content
• Frozen diced hash browns: contribute heartiness and texture similar to potatoes while cooking evenly
• Enchilada sauce: gives that signature bold, savory, and mildly spicy coating
• Corn tortillas: cut into pieces act as a soft, absorbent layer binding the casserole
• Shredded Mexican cheese: melts beautifully to bind layers and provide luscious richness

Instructions

Searing the Ground Beef:

Heat a large skillet on medium high heat. Add the ground beef and cook thoroughly until no pink remains. Break the meat into small crumbles while cooking for even texture. Drain excess fat and return beef to the pan.

Adding Beans and Corn:

Reduce heat to medium. Stir in the drained black beans and corn making sure they are evenly distributed. This layer boosts fiber and adds a subtle sweetness.

Season and Slightly Thicken:

Sprinkle in garlic powder, onion powder, and the taco seasoning packet. Pour three quarters cup of water and stir well. Allow the mixture to bubble gently until it thickens slightly to deepen the flavors.

Incorporate Chiles and Olives:

Add the drained diced green chiles and sliced black olives. Stir to combine these ingredients smoothly into the mix for added texture and zing.

Mix in the Hash Browns:

Add the frozen diced hash browns and stir carefully to blend without breaking the potatoes. These add a hearty substance and bulk the casserole.

Layer in the Crock Pot:

Spoon half of the beef and hash brown mixture into the bottom of a 5 to 6 quart slow cooker. Spread evenly.

Add Cheese:

Sprinkle one third of the shredded Mexican cheese across the meat mixture to create a melty layer.

Tortillas and Sauce:

Sprinkle half of the tortilla pieces over the cheese. Pour half of the enchilada sauce evenly over the top to moisten.

Repeat Layers:

Add the remaining beef mixture followed by another third of the cheese, the rest of the tortilla pieces, and the remaining enchilada sauce.

Final Cheese Topping:

Finish with the last third of shredded cheese on the top layer.

Slow Cook:

Cover the crock pot and cook on high for one to one and a half hours or on low for two hours. This warming step lets layers meld without overcooking and dissolving the tortillas.

I absolutely love how the diced hash browns add an unexpected but welcome twist to a traditional enchilada flavor. One chilly night when I made this recipe for the first time, my family gathered around the slow cooker, and the cozy aroma brought instant smiles. It has been a go-to comfort food ever since.

Storage Tips

Store any leftovers in airtight containers and refrigerate them for up to four days. To extend shelf life, portion into freezer-safe containers and freeze for three to six months. When reheating, thaw overnight in the fridge or warm gently in the oven or microwave until heated through.

Ingredient Substitutions

Ground beef can be replaced with cooked shredded chicken or turkey for a leaner option. Try substituting pinto or kidney beans in place of black beans according to preference. Use flour tortillas instead of corn if you want a softer texture or to suit tastes. Skip the olives if you do not like briny flavors to keep the recipe more traditional.

Serving Suggestions

This casserole is hearty enough to be a full meal on its own but pairs nicely with a fresh green salad or steamed vegetables for balance. Garnish with diced tomatoes, fresh jalapeno slices, avocado chunks, sour cream, or chopped cilantro to brighten the dish. Add a side of Mexican rice or refried beans if you’d like more variety.

This hearty enchilada casserole makes weeknight dinners effortless and satisfying. It also reheats well for easy leftovers.

Common Recipe Questions

→ Can this be prepared in the oven?

Yes, layer the ingredients in a deep 9x13-inch baking dish and bake uncovered for 30-35 minutes until potatoes are tender.

→ Why include diced hash browns?

Hash browns add heartiness and texture, helping stretch the dish and providing a satisfying, filling element.

→ What toppings work well with this dish?

Try diced tomatoes, fresh jalapeño, cilantro, avocado, cotija cheese, sour cream, or salsa for added flavor.

→ Can the ground beef be substituted?

Yes, cooked chicken or other preferred proteins can replace ground beef to suit dietary preferences.

→ How should leftovers be stored?

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for 3-6 months.