Slow Cooker Ground Beef Enchilada Casserole
Try this Slow Cooker Ground Beef Enchilada Casserole recipe.
Try this Slow Cooker Ground Beef Enchilada Casserole recipe.
- 1 1/4 teaspoons salt
- 1 teaspoon cumin
- sauce:
- 1 1/2 lbs ground beef
- 1 1/2 cups grated cheddar cheese
- meat filing:
- 1 can (16 oz) refried beans
- 1 cup grated cheddar or colby jack cheese
- 1 1/2 cups half-n-half
- 1 can (10 oz) red enchilada sauce (i use mild)
- 1 can (7.75 oz) mexican tomato sauce (i used el pato bra
- corn tortillas (about 15-18 depending on the size of your slow cooker and how you lay them)
- sour cream (about 1/2 - 3/4 cup)
- 1 1/2 cups grated monterey jack cheese (or mozzarella is fine
- garnishes: (optional)
- shredded lettuce cilantro, salsa, olives, avocados, sour cream
- Carbohydrate 18.6619283333333 g
- Cholesterol 804.8742174 mg
- Fat 209.657034916667 g
- Fiber 0.132333333333333 g
- Protein 186.7271623745 g
- Saturated Fat 107.674226802967 g
- Serving Size 1 1 recipe (1243g)
- Sodium 1829.26711296667 mg
- Sugar 18.529595 g
- Trans Fat 20.1958469425167 g
- Calories 2737 calories
Step-by-step
- In a large skillet cook ground beef until no longer pink.
- Add cumin and salt and mix well.
- Stir in refried beans and 1 cup grated cheese.
- Set aside.
- In a large glass Pyrex measuring dish (or a large bowl) mix the half-n-half, enchilada sauce and tomato sauce.
- Spray the inside of a 4 or 6 quart slow cooker.
- Pour about ½ cup of the red sauce in the bottom of your slow cooker and spread around (it doesn't have to cover everywhere).
- Place a layer of corn tortillas in next to cover the bottom of your slow cooker (cutting if necessary to fit).
- Carefully spread half of the meat mixture over the tortillas.
- Drop about 4-5 spoonfuls of sour cream randomly over the meat layer, spread around a little.
- Sprinkle with ⅓ of the each of the cheeses.
- Repeat layers one more time (tortillas, meat, sour cream and cheese).
- Top with a final layer of corn tortillas.
- Pour the remaining red sauce over the top and then sprinkle the rest of the cheese (you can grate more for the top if you need it, I usually do).
- Cook on low 4 hours or high for 2 hours.
- Top with lettuce, olives, sour cream, avocado, salsa, etc.
Slow Cooker Ground Beef Enchilada Casserole: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like an impossible task. Weeknights are often a blur of school pick-ups, homework battles, and the general chaos of family life. But let me tell you, a good slow cooker recipe is a lifesaver! This Slow Cooker Ground Beef Enchilada Casserole is my go-to when I need a hearty, flavorful meal that requires minimal hands-on time. It's a crowd-pleaser, perfect for family dinners or potlucks.
The beauty of this recipe lies in its simplicity. You simply brown the ground beef, combine it with some pantry staples (refried beans, cheese, enchilada sauce), layer it in the slow cooker with corn tortillas and more cheese, and let the magic happen. The slow cooker does all the work, infusing the flavors and creating a wonderfully tender and cheesy casserole. Forget about meticulously assembling individual enchiladas; this casserole is a much faster and easier approach, without sacrificing any of the deliciousness.
This recipe isn't just convenient; it's also incredibly versatile. Feel free to adjust the spices to your liking. Add a pinch of chili powder for extra heat, or use different types of cheese for a unique flavor profile. I often use a blend of cheddar, Monterey Jack, and pepper jack for a zesty kick. The topping options are equally endless. Shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa all make wonderful additions. Sometimes, I even add a dollop of Greek yogurt for a tangier twist. The possibilities are truly endless and are often limited only by what I have readily available in the refrigerator.
Beyond its convenience and adaptability, this casserole also offers a great way to use up leftover ingredients. Got some extra cheese in the fridge? Toss it in! Have some leftover cooked chicken? Shred it and add it to the meat mixture for a protein boost. This recipe easily adapts to whatever you have on hand, making it a sustainable and resourceful choice for the busy cook. One of my favorite things about this recipe is that the leftovers are just as good, if not better, the next day. It reheats beautifully, making it a perfect meal prep option for those even busier days.
This slow cooker enchilada casserole isn’t just a meal; it’s a symbol of comfort, convenience, and deliciousness. It's the kind of dish that brings family together, even on the busiest of weeknights. So next time you’re looking for a quick, easy, and satisfying meal, give this recipe a try. You won't be disappointed.
Tips and Tricks for Success:
- Don't overcook the ground beef: Brown it thoroughly, but avoid overcooking, as it can become dry and tough.
- Use good quality cheese: The cheese is a star ingredient, so don't skimp on quality.
- Adjust the spice level: Add more or less chili powder, depending on your spice preference.
- Get creative with toppings: Experiment with different toppings to find your favorites.
- Make it ahead: Assemble the casserole the night before and cook it in the slow cooker the next day.
Enjoy this simple, yet flavorful slow cooker enchilada casserole recipe!
