Description
A delicious and easy-to-make crockpot enchilada casserole with layers of tortillas, cheese, and savory sauce.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 2 cups enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 cups shredded cheddar cheese
- 8 corn tortillas
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Brown the ground beef in a skillet over medium heat.
- Add onion and bell pepper, cook until softened.
- Stir in enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper.
- Layer tortillas, meat mixture, and cheese in the crockpot, repeating until all ingredients are used.
- Cover and cook on low for 4 hours or high for 2 hours.
- Serve hot with optional toppings like sour cream or cilantro.
Notes
- Swap ground beef for chicken or turkey if preferred.
- Use flour tortillas for a softer texture.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 4 hrs
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg
Keywords: crockpot enchilada casserole, slow cooker recipe, easy Mexican dish