Crock Pot Beef Enchilada (Printer-Friendly)
A comforting, customizable beef and enchilada casserole with beans, corn, and cheese.
# What You'll Need:
→ Protein
01 -
1 pound ground beef
→ Vegetables and Legumes
02 -
15 ounces black beans, drained and rinsed
03 -
5 ounces canned corn, drained
04 -
4 ounces diced green chiles, drained
05 -
2 cups frozen diced hash browns (cubed)
→ Seasonings
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1 packet taco seasoning
→ Liquids
09 -
3/4 cup water
→ Canned and Jarred
10 -
2.25 ounces sliced black olives, drained (optional)
11 -
28 ounces enchilada sauce
→ Carbohydrates
12 -
10 corn tortillas (6-inch), cut into 2-inch pieces
→ Dairy
13 -
8 ounces shredded Mexican cheese blend (approximately 2 cups)
# Steps to Follow:
01 -
Heat a large skillet over medium-high heat. Add ground beef and cook, crumbling until no pink remains. Drain excess grease and return beef to skillet.
02 -
Reduce heat to medium. Add drained black beans and corn to beef mixture, stirring to combine evenly.
03 -
Stir in garlic powder, onion powder, taco seasoning, and water. Allow the mixture to simmer briefly until slightly thickened.
04 -
Add diced green chiles and sliced black olives. Mix thoroughly to distribute ingredients evenly.
05 -
Fold in frozen diced hash browns until well combined. Remove skillet from heat.
06 -
Transfer half of the beef mixture to the bottom of a 5-6 quart slow cooker, spreading evenly.
07 -
Sprinkle one-third of the shredded cheese evenly over the beef mixture. Top with half of the corn tortilla pieces.
08 -
Evenly distribute half of the enchilada sauce over the layered ingredients.
09 -
Layer the remaining beef mixture, followed by one-third of the shredded cheese, the remaining tortillas, and the remaining enchilada sauce.
10 -
Top with the final third of the shredded cheese. Cover and cook on high for 1 to 1 ½ hours or on low for 2 hours, ensuring not to overcook to avoid tortilla disintegration.
# Extra Suggestions:
01 -
For oven preparation, layer ingredients in a deep 9x13 inch baking dish and bake uncovered for 30–35 minutes or until hash browns are tender.