Description
A simple and delicious crockpot enchilada casserole with layers of tortillas, cheese, and flavorful sauce.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) enchilada sauce
- 1 can (10 oz) diced tomatoes with green chilies
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 6 corn tortillas
- 2 cups shredded cheddar cheese
Instructions
- Brown the ground beef in a skillet over medium heat.
- Add onion and bell pepper, cook until softened.
- Stir in black beans, enchilada sauce, diced tomatoes, and spices.
- Layer half the tortillas in the crockpot.
- Spread half the meat mixture over the tortillas.
- Sprinkle half the cheese on top.
- Repeat layers with remaining tortillas, meat mixture, and cheese.
- Cover and cook on low for 4 hours.
Notes
- Use flour tortillas for a softer texture.
- Top with sour cream, avocado, or cilantro before serving.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg
Keywords: crockpot enchilada casserole, slow cooker enchiladas, easy Mexican recipe