Slow Cooker Enchilada Casserole
Slow Cooker Enchilada Casserole is a delicious way to enjoy enchiladas without having to roll them. Use ground beef or ground turkey.
Print
Servings: 10
Calories: 497kcal
Equipment
- 6 quart Slow Cooker
Ingredients
- 2 Tablespoons Olive Oil
- 1 Onion diced
- 2 lbs Lean Ground Beef (or ground turkey)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Oregano
- 2 (1 oz packets) Taco Seasoning Mix
- 1 (7 ounce can) Diced Green Chiles, drained and divided
- 1 (15 oz can) Corn, drained and divided
- 1 (15 oz can) Black Beans, drained and divided
- 2 (12 oz cans) Red Enchilada Sauce
- 10 (6 inch) Corn Tortillas, cut in 2 inch pieces
- 1½ cups Monterey Jack Cheese, shredded, and divided
- 1½ cups Cheddar Cheese, shredded, and divided
Optional
- Sour Cream
- Salsa
- Sliced Black Olives
- Green Onions, sliced thinly
- Diced Avocado
Instructions
- Add the olive oil and onion to a large, hot skillet. Sauté the onion until softened, then add the ground beef. Cook, stirring and breaking up the meat, until browned. Drain any excess fat.
- Add the garlic powder, onion powder, oregano, and taco seasoning and mix thoroughly.
- Stir in the diced green chiles.
- To the crock layer half of the meat mixture, one of the cans of enchilada sauce, half of the corn, half of the black beans, half of the tortilla pieces, and half of each of the cheeses.
- Make a second layer of each of the ingredients in the same order: meat, sauce, corn, beans, tortillas, and cheese.
- Cover, and cook on low 4-6 hours or on high for 2 1/2-3 hours.
- Serve with Optional Garnishes: Top each serving with sour cream, salsa, black olives and green onions, avocado or any combination, as desired.
Nutrition
Calories: 497kcal