Slow Cooker Beef Enchilada Casserole
A hearty, easy-to-make casserole with layers of beef, enchilada sauce, corn tortillas, and cheese. Perfect for busy weeknights!
Ingredients
- 1 pound | Ground beef | For the base
- 1½ cups | Red enchilada sauce | For flavor
- 12 | Corn tortillas | For layering
- 2 cups | Cheddar cheese | Shredded
- 1 medium | Onion | Diced
- ½ cup | Salsa | For added flavor
- 1 can 4 oz | Diced green chilies | For mild heat
- 2 tablespoons | Taco seasoning | For spice
- Cooking spray | For the slow cooker
Instructions
- Brown ground beef in a skillet. Add onion, salsa, green chilies, and taco seasoning. Cook until onions soften.
- Spray slow cooker with cooking spray. Spread a thin layer of enchilada sauce on the bottom.
- Layer tortillas, beef mixture, enchilada sauce, and cheese. Repeat layers, ending with cheese.
- Cook on low for 4 hours or high for 2 hours. Let rest for 10 minutes before serving.
Notes
- Use freshly shredded cheese for better melting.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Serve with rice, beans, or a side salad for a complete meal.