Name: Crock Pot Beef Enchiladas (Casserole Style)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: American, Mexican, Tex-Mex
Ingredients: 1.5 pounds ground beef; 2 tablespoons taco seasoning (store bought or homemade ); 1 can beans (15 ounce can, drained (black, pinto, or your favorite)); 1 can corn (15 ounce, drained); 1 can fire-roasted diced tomatoes (15 ounces, not drained); 1 can green enchilada sauce (10.5 ounces); 3 cups shredded cheese (cheddar, Monterey Jack, or a blend); 8-12 corn tortillas; shredded lettuce, guacamole, salsa, chopped fresh tomatoes (optional for serving)

Crock Pot Beef Enchiladas – Casserole Style

Make cheesy, flavor-packed Crock Pot Beef Enchiladas with just 20 minutes of prep! A hearty, flexible, stress-free family favorite!

Prep20 min

Cook1 hr 30 min

Total1 hr 50 min

Serves6 servings

Published 7 Oct 2025

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Make cheesy, flavor-packedCrock Pot Beef Enchiladaswith just 20 minutes of prep! This slow cooker enchilada casserole layers seasoned ground beef, corn tortillas, beans, and plenty of melty cheese into a family-friendly dinner that’s hearty, flexible, and stress-free.

A plate with cheesy slow cooker beef enchiladas, corn, melted cheese, and sides of chopped tomatoes, guacamole, sour cream, and lettuce. A bowl of shredded lettuce and another with diced tomatoes are in the background.

👩‍🍳 If you canbrown ground beefand layer tortillas, you can make this dish! No rolling individual enchiladas—your slow cooker does all the work!

My 2 Best Tips For Making Crock Pot Beef Enchiladas

Get Creative:This recipes is SUPER flexible, adapt it to your tastes! Switch out the protein to a different meat, make it meatless and add another type of bean, and mix in some veggies when browning the meat. Totally ok to do your own thing!

Let It Rest Before Serving:After cooking, letthe casserolesit for about 10 minutes with the lid off. This helps it set up so it slices neatly instead of falling apart.

🩷

This might be my favorite slow cooker recipe with ground beef, and it’s such a great comfort food!

I like making it more casserole style than traditional enchiladas so it’s easier to prepare (no rolling up individual tortillas).

Plus it’s an easy recipe to adjust so you can use whatever you have on hand. Whether you’re feeding a crowd or prepping for busy weeknights, this recipe is one you’ll want to keep on repeat.

How To Make Easy Beef Enchiladas in the Crock Pot

A skillet of cooked ground beef, shredded cheddar cheese, corn tortillas, taco seasoning, canned beans, corn, salsa, and a small bowl of broth, all arranged on a white countertop.

Step 1:In a large skillet over medium heat, cook the ground beef until no longer pink. Drain excess grease if needed. (If using other veggies like onions, peppers, zucchini, etc brown those along with the beef.)

A cast iron skillet filled with cooked ground beef, corn, tomatoes, and beans sits on a countertop next to a bowl of shredded cheddar cheese, an open can of green chilies, and a wooden spoon.

Step 2:Stir in taco seasoning, drained beans, corn, fire-roasted tomatoes (with juice), and 1/3 of the enchilada sauce. Mix until well combined and heated through. Remove from heat.

A slow cooker with a layer of ground beef, beans, and shredded cheese topped with corn tortillas, assembling a taco casserole.

Step 3:Lightly grease the inside of a slow cooker. Tear tortillas to fit and place a single layer on the bottom of the slow cooker. Spread 1/3 of the meat mixture over the tortillas, then sprinkle with 1/4 of the cheese.

A slow cooker filled with a casserole topped with a layer of shredded cheese, sitting on a white countertop.

Step 4:Repeat layers two more times: tortillas, meat, cheese. Finish with one final layer of tortillas. Pour the remaining 2/3 of the enchilada sauce evenly over the top. Sprinkle with the remaining cheese.

A white oval slow cooker filled with a baked dish topped with melted cheese, seen from above, set on a light marble surface.

Step 5:Cover and cook on low for 3–4 hours or high for 1.5–2 hours, until hot and bubbly.

A serving of cheesy casserole on a yellow plate with guacamole, sour cream, lettuce, and diced tomatoes. Nearby are bowls of toppings and a casserole dish with remaining food on a wooden board.

Step 6:Turn the slow cooker off, remove the lid, and let the casserole rest for 5-10 minutes before serving. Scoop and serve warm with shredded lettuce, guacamole, salsa, and fresh tomatoes on the side.

Recipe FAQs

Can I use flour tortillas instead of corn?

Yes, but corn tortillas hold up better in the slow cooker. Flour tortillas can get a little gummy. If using flour tortillas, lightly toast them in a dry skillet first to make them sturdier and help prevent them from getting too soggy in the slow cooker.

Can I double this enchilada casserole recipe?

Yes, if your slow cooker is large (6–7 quarts). For smaller cookers, stick with the base recipe.

Can I freeze crock pot beef enchiladas?

Yes! Let the casserole cool completely, then portion into airtight containers. Freeze for up to 2 months. Reheat in the oven or microwave.

More Savory Beef Recipes To Try

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Crock Pot Beef Enchiladas (Casserole Style)

Make cheesy, flavor-packed Crock Pot Beef Enchiladas with just 20 minutes of prep! This slow cooker enchilada casserole layers seasoned ground beef, corn tortillas, beans, and plenty of melty cheese into a family-friendly dinner that’s hearty, flexible, and stress-free.

Ingredients

1.5 pounds ground beef

2 tablespoons taco seasoning (store bought or homemade )

1 can beans (15 ounce can, drained (black, pinto, or your favorite))

1 can corn (15 ounce, drained)

1 can fire-roasted diced tomatoes (15 ounces, not drained)

1 can green enchilada sauce (10.5 ounces)

3 cups shredded cheese (cheddar, Monterey Jack, or a blend)

8-12 corn tortillas

shredded lettuce, guacamole, salsa, chopped fresh tomatoes (optional for serving)

Instructions

In a large skillet over medium heat, cook the ground beef until no longer pink. Drain excess grease if needed. (If using other veggies like onions, peppers, zucchini, etc brown those along with the beef.)

Stir in taco seasoning, drained beans, corn, fire-roasted tomatoes (with juice), and 1/3 of the enchilada sauce. Mix until well combined and heated through. Remove from heat.

Lightly grease the inside of a slow cooker.

Tear tortillas to fit and place a single layer on the bottom of the slow cooker. Spread 1/3 of the meat mixture over the tortillas, then sprinkle with 1/4 of the cheese. Repeat layers two more times: tortillas, meat, cheese.

Finish with one final layer of tortillas. Pour the remaining 2/3 of the enchilada sauce evenly over the top. Sprinkle with the remaining cheese.

Cover and cook on low for 3–4 hours or high for 1.5–2 hours, until hot and bubbly.

Turn the slow cooker off, remove the lid, and let the casserole rest for 5-10 minutes before serving.

Scoop and serve warm with shredded lettuce, guacamole, salsa, and fresh tomatoes on the side.

Notes

Slow Cooker Size: 6-quart Recipe Variations & Substitutions: You can swap the ground beef for ground chicken or turkey if you'd like. Or omit the meat and replace it with an additional 2 cans of beans. This is a great meatless meal option! I found canned corn with bell peppers in it, but regular canned corn is tasty, too. Use whatever kinds of beans you like or have on hand. I like black, pinto, and small red beans a lot in this recipe. You can use red enchilada sauce if you prefer instead of the green. If you are looking to add more vegetables to this dish you can saute diced onions, bell peppers, and even zucchini when you are cooking the ground beef if you'd like. Taco Seasoning: You can use a packet of store-bought taco seasoning or some of my homemade taco seasoning for this recipe. Use whatever level of heat you like! Adjust to taste and add more salt as needed. Serving Suggestions: I think the key to slow cooker meals is adding a fresh element when you can like shredded lettuce, diced tomatoes, some pico de gallo, or homemade guacamole when you can. It really brightens up the meal.

Nutrition

Calories615

Carbohydrates35

Cholesterol125

Fat37

Fiber5

Protein37

Saturated fat16

Sodium618

Sugar6