Slow Cooker Beef Enchilada Casserole
This slow cooker casserole has all your favorite Mexican flavors and takes just minutes to assemble. It's the perfect, easy to make, flavorful Mexican meal for Cinco de Mayo.
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.