Crock Pot Beef Enchilada Meal

Crock Pot Beef Enchilada Casserole is a comforting and easy meal that combines hearty ground beef, beans, corn, potatoes, tortillas, and melty cheese all cooked together in the slow cooker. It’s perfect when you want a filling and customizable dinner with minimal fuss and maximum flavor. This casserole is also fantastic for making ahead and enjoying leftovers that taste even better the next day.

I started making this casserole when I needed a hearty dish on a busy weeknight and found everyone loved it so much that it quickly became a repeat request in our house.

Ingredients

• Ground beef: provides the hearty protein base, opt for lean to control fat content
• Black beans: add fiber and texture, rinse canned beans to reduce sodium
• Corn: adds natural sweetness and color, canned or fresh both work
• Garlic powder: builds savory depth without the need for fresh garlic prep
• Onion powder: enhances flavor while keeping things simple
• Taco seasoning: brings bold Mexican inspired flavors, low sodium versions are a good choice
• Diced green chilies: mild heat and a bit of zest, drain well to avoid extra liquid
• Sliced black olives: optional, but they add briny contrast
• Frozen diced hashbrowns: add heartiness and absorb sauce well, fresh diced potatoes must be very small for even cooking
• Enchilada sauce: the saucy backbone that ties everything together, homemade or store bought works fine
• Corn tortillas: traditional choice for texture, cut into pieces for layering
• Shredded Mexican cheese blend: melts beautifully and adds richness, use your favorite blend

Instructions

Sear the Beef and Build the Base:

Heat a large skillet over medium high heat. Add the ground beef and cook, breaking it into small pieces, until no longer pink. Drain excess grease. Reduce heat to medium and stir in drained black beans and corn. This blend builds a hearty base with a balance of protein and veggies.

Season and Simmer:

Add garlic powder, onion powder, taco seasoning, and three quarters cup water to the skillet. Stir well and let the mixture thicken slightly. Add diced green chilies and sliced black olives, stirring to combine all the flavors evenly.

Incorporate the Potatoes:

Mix in the frozen diced hashbrowns thoroughly. These potatoes absorb flavor and add satisfying texture to the casserole. Turn off the heat; the mixture is now ready for layering.

Layer the Casserole in the Crock Pot:

Spread half of the beef and veggie mixture on the bottom of a 5 to 6 quart crockpot. Sprinkle one third of the shredded cheese evenly over the top. Add half of the tortilla pieces in an even layer and pour half of the enchilada sauce on top.

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. Finish with the last third of shredded cheese on top. This layering ensures every bite gets a balanced mix of ingredients.

Cook and Serve:

Cover and cook on high for 1 to 1 ½ hours or on low for 2 hours. The goal is to meld the flavors and melt the cheese without overcooking, which can cause the tortillas to break down too much. Once done, let it sit for a few minutes before serving.

I have a soft spot for the diced hashbrowns in this recipe. They really add unexpected fullness and soak up the sauce, making each bite very satisfying. One year during a family gathering, someone joked about the "secret potato" making it a "potato enchilada," and it became our fun little nickname for the dish.

Storage Tips

Store leftovers in an airtight container and refrigerate for three to four days. Reheat gently to avoid drying out the casserole. For longer storage, freeze in freezer safe containers for up to six months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

Swap ground beef for ground chicken or turkey for a leaner protein. Beans can be replaced with pinto or kidney beans according to preference. If you don’t like hashbrowns, leave them out entirely or use small diced fresh potatoes but keep an eye on cooking times. Flour tortillas make an acceptable substitute if preferred over corn.

Serving Suggestions

This casserole is hearty enough on its own but pairs well with a simple green salad or steamed veggies. Top servings with fresh diced tomatoes, avocado slices, cilantro, sour cream, or a squeeze of lime for extra brightness and texture contrast.

Serve warm topped with your favorite fresh toppings. Leftovers reheat gently and remain flavorful.

Common Recipe Questions

→ Can this dish be baked instead of slow cooked?

Yes, layer ingredients in a deep 9×13-inch baking dish and bake uncovered at 350°F for 30-35 minutes until heated through and bubbly.

→ Why include frozen hashbrowns in the mix?

Diced potatoes add extra heartiness and texture, making the meal more filling without overpowering the flavors.

→ What are good toppings to enhance this dish?

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

→ How can I adjust the protein content economically?

Use one pound of ground beef combined with beans, corn, and hashbrowns to stretch the dish while maintaining balanced taste.

→ What side dishes pair well with this casserole?

A simple green salad or steamed vegetables complement the richness and make a balanced meal.

→ How to store and reheat leftovers properly?

Store leftovers in airtight containers in the refrigerator for 3-4 days or freeze up to 3-6 months. Reheat thoroughly before serving.