Slow Cooker Beef Enchilada Casserole

This slow cooker beef enchilada casserole is an easy, family-friendly dish. Taco-seasoned beef, pinto beans, and cheese cook with tortilla wedges for a comforting dinner.

Author: Sunday Table1

Meal Type: Milk Free

Cuisine: Mexican

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 3 hours 30 minutes

Total Time: 3 hours 40 minutes

Servings: 8 servings

Calories: 0 kcal per serving

Ingredients

1 ½ pound - 1.5 pounds lean ground beef
1 packet - 1 packet Taco seasoning
1 can - 1 15 ounce can beans, drained and rinsed
1 jar - 1 28 ounce jar enchilada sauce
1 - 1 4 ounce Can Green chilies
1 - 1 white Onion, diced
10 - 10 (6 inch) corn tortillas cut into wedges
1 ½ - 1 1/2 shredded mexican cheese
Cilantro
½ cup - 1/2 cup Pico de gallo
½ cup - 1/2 cup Sour cream

Instructions

Cook ground beef in a large skillet over medium-high heat until browned, about 7 minutes. Season with taco seasoning.
Transfer beef mixture to the slow cooker. Add enchilada sauce, beans, green chilies, and onion, and stir to combine.
Cover and cook on Low for 3 to 4 hours.
Stir in 1/2 of the tortilla wedges and 1/2 of shredded cheese. Top with remaining tortilla wedges and cheese. Cover and cook on High until cheese is melted, about 30 minutes more.
Garnish with cilantro, pico de gallo, and sour cream. Enjoy!

Nutrition