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.
Ingredients
- 1 1/2 pounds lean ground beef
- 1 packet taco seasoning
- 1 15 ounce can beans, drained and rinsed
- 1 28 ounce jar enchilada sauce
- 1 4 ounce can can green chilies
- 1 white onion diced
- 10 6 inch corn tortillas, cut into wedges
- 1 1/2 cup shredded Mexican cheese
Garnish
- chopped cilantro
- pico de gallo
- 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!