Hearty Crock Pot Beef Enchilada (Printer-Friendly)
Enjoy a cheesy, customizable beef and bean casserole perfect for weeknight dinners and leftovers.
# What You’ll Need:
→ Protein and Legumes
01 -
1 pound ground beef
02 -
15 ounces canned black beans, drained and rinsed
→ Vegetables
03 -
5 ounces canned corn, drained
04 -
4 ounces diced green chiles, drained
05 -
2.25 ounces sliced black olives, drained (optional)
06 -
2 cups frozen diced hashbrowns
→ Spices and Seasonings
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
1 packet taco seasoning
→ Liquids and Sauces
10 -
¾ cup water
11 -
28 ounces enchilada sauce
→ Baking and Assembly
12 -
10 corn tortillas (6-inch), cut into 2-inch pieces
13 -
8 ounces shredded Mexican cheese (approximately 2 cups)
# Steps to Follow:
01 -
Heat a large skillet over medium-high heat. Add ground beef and cook until no longer pink, breaking it into small crumbles. Drain excess fat and reduce heat to medium.
02 -
Add drained black beans and corn to the skillet with ground beef. Stir thoroughly to incorporate.
03 -
Add garlic powder, onion powder, taco seasoning, and water. Stir and simmer gently until the mixture thickens slightly.
04 -
Stir in diced green chiles and sliced black olives if using. Mix well.
05 -
Fold frozen diced hashbrowns into the mixture evenly. Remove from heat.
06 -
Spread half of the beef mixture in the bottom of a 5-6 quart slow cooker. Sprinkle one-third of the shredded cheese evenly over the top, then add half the tortilla pieces. Pour half of the enchilada sauce over the tortillas.
07 -
Add the remaining beef mixture, another third of the shredded cheese, the remaining tortilla pieces, and the rest of the enchilada sauce. Top with the final third of shredded cheese.
08 -
Cover and cook on high for 1 to 1.5 hours or on low for 2 hours. Avoid overcooking to prevent tortillas from disintegrating.
# Helpful Hints:
01 -
For oven preparation, layer ingredients in a deep 9x13-inch baking dish and bake uncovered at 350°F for 30-35 minutes or until potatoes are tender.
02 -
Using cubed hashbrowns adds heartiness; fresh diced potatoes can be substituted but must be chopped small for even cooking.
03 -
Leftovers store well in an airtight container in the refrigerator for 3-4 days or frozen for 3-6 months.