This easy to make casserole cooks up in the slow cooker and takes only a few quick minutes to assemble. That means you can enjoy all your favorite Mexican flavors without all the fuss, which means you’ll be free to join in on all the fun Cinco de Mayo celebrations. Wouldn’t you rather be joining in on all the festivities than spending hours in the kitchen cooking? I love cooking but I love a celebration even more! Especially when it includes margaritas and Mexican food. Ole! Could you please pass the chips and salsa? Thank you ☺️
Cook ground beef in a large skillet over medium heat until it starts to brown.
Add chopped onion to the pan breaking up the beef into small crumbles with a wooden spoon as it cooks.
Drain off any excess fat.
Add ½ a can of enchilada sauce and 1 tablespoon taco seasoning to the browned beef.
In a mixing bowl stir together softened cream cheese with a can of refried beans until well combined. Set aside.
Pour ½ a can of enchilada sauce in the bottom of the slow cooker.
Top with a layer of corn tortillas. Cut them to size if needed.
Spread ½ the cream cheese/bean mixture over the tortillas.
Top with ½ the taco meat.
Top with a cup of shredded cheddar cheese.
Pour ½ a can of enchilada sauce over the cheese.
Repeat layers; tortillas, ½ the beans, ½ the meat, 1 cup shredded cheese, and the remaining ½ can of enchilada sauce.
Top with a final layer of tortillas, 1 cup of shredded cheddar cheese and sliced black olives.
Cover and cook for 2-3 hours on low or until hot and ingredients are heated through.
Top each serving with sliced avocado, a dollop of sour cream and a sprinkle of green onions.
This slow cooker casserole version of beef and bean enchiladas is absolutely fantastic! It really tastes like an enchilada but without all the work. There’s a reason this recipe is all over the internet and went viral on TikTok. It really is quite tasty. Bonus, any leftovers you end up with, reheated the next day, are even better! Be sure to give this recipe a try. You don’t need to wait for Cinco de Mayo to try it. It’s a delicious, easy to make meal that’s perfect for dinner anytime of the year.
Slow Cooker Beef Enchilada Casserole
Equipment
- Slow cooker
Ingredients
- 1 lb ground beef
- 1 med onion, chopped
- 1 tbsp taco seasoning
- 2 10 oz cans red enchilada sauce
- 8 oz cream cheese, softened
- 1 can refried beans
- 10-12 small corn tortillas
- 3 cups cheddar cheese, grated
- 1 can sliced black olives, drained
- 1 avocado, sliced
- sour cream, to serve
- sliced green onions, for garnish
Instructions
- Cook ground beef in a large skillet over medium heat until it starts to brown.
- Add chopped onion to the pan breaking up beef into small crumbles with a wooden spoon as it cooks.
- Drain off any excess fat.
- Add ½ a can of enchilada sauce and 1 tablespoon taco seasoning to the browned beef.
- Stir and heat until sauce reduces, about 3-4 minutes, stirring occasionally. Set aside.
- In a mixing bowl stir together softened cream cheese with the can of refried beans until well combined. Set aside.
- Pour ½ a can of enchilada sauce in the bottom of the slow cooker.
- Top with a layer of corn tortillas. Cut them to size if needed.
- Spread ½ the cream cheese/bean mixture over the tortillas.
- Top with ½ the taco meat.
- Top with a cup of shredded cheddar cheese.
- Pour ½ a can of enchilada sauce over the cheese.
- Repeat layers; tortillas, ½ the beans, ½ the meat, 1 cup shredded cheese, and the remaining ½ can of enchilada sauce.
- Top with a final layer of tortillas, 1 cup of shredded cheddar cheese and sliced black olives.
- Cover and cook for 2-3 hours on low or until hot and ingredients are heated through.
- Top each serving with sliced avocado, a dollop of sour cream and a sprinkle of green onions.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35
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