After a long day, few things bring me more comfort than the rich aroma of this crock pot enchilada casserole simmering gently in the kitchen. It’s hearty, cheesy, and perfect for feeding a hungry crowd after church or on a cozy family night.
With layers of tortillas, seasoned beef, beans, and melted queso quesadilla cheese, this enchilada casserole crock pot recipe is pure comfort in a dish. The best part? The slow cooker does almost all the work, so you can spend time with your people instead of hovering over the stove.
Crock Pot Enchilada Casserole
You’ll love this easy dinner because it’s fuss-free crockpot Mexican casserole and perfect for gatherings. The prep takes about 15 minutes, then your slow cooker handles the rest. It’s a make-ahead enchilada casserole that holds beautifully on warm, which means you can serve it straight from the pot at a party or potluck. The tortillas turn soft and tender without getting soggy, and that gooey layer of cheese ties everything together. It’s truly an enchilada casserole for a crowd: budget-friendly, filling, and always a hit. If you love slow cooker meals like this, you might also enjoy Juicy Turkey Breasts in Crock Pot with Creamy Gravy or the Smothered Beef Skirt Steak Crock Pot for another easy, flavorful dinner option.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Ground beef (80/20): Gives rich flavor and just enough fat for tenderness. Swap in ground turkey or chicken with a drizzle of olive oil.
- Onion: White or yellow adds sweetness; frozen diced onions work fine.
- Green bell pepper: Adds freshness and color.
- Garlic: Fresh or jarred minced garlic both work.
- Taco seasoning: Use your favorite packet mix, or make it extra special by mixing up a batch of my homemade taco seasoning mix for a cleaner flavor.
- Beef broth: Helps blend the spices and keeps the mixture moist.
- Tomatoes with green chilies: Adds mild heat and tang; use spicy if you like a kick.
- Corn: Brings sweetness and texture; canned or frozen works.
- Black beans & pinto beans: Add heartiness and extra protein; rinse before using.
- Red enchilada sauce: Use your favorite brand; mild or medium both work.
- Flour tortillas: Medium-size fit best in round slow cookers; overlap in oval models.
- Queso quesadilla cheese: Queso quesadilla, also known simply as quesadilla cheese, is commonly used in Mexican cuisine. It is a mild melting cheese that becomes dreamily smooth and creamy when heated in this casserole. Monterey Jack will also work if you can not get it at your grocery store.
How To Make Crock Pot Enchilada Casserole
Brown the Beef
Heat a large skillet over medium. Add ground beef and cook until browned, breaking it up as it cooks. Drain the grease carefully using a spoon or paper towels.
Add Vegetables and Seasoning
Return skillet to medium heat and stir in onion, bell pepper, and garlic. Cook until onions turn translucent and fragrant. Sprinkle in taco seasoning and pour in beef broth, stirring to coat everything evenly.
Add the Beans and Sauce
Mix in tomatoes with chilies, corn, black beans, pinto beans, and enchilada sauce. Stir well and let it simmer for a couple of minutes so the flavors blend. Remove from heat.
Layer the Casserole
Lightly grease your slow cooker. Cover the bottom with two tortillas, overlapping if needed. Spread several spoonfuls of the beef mixture over them, then add a handful of shredded cheese.
Finish Layering and Cook
Continue layering tortillas, filling, and cheese until you’ve built about five layers. Hold back the final cheese for later.
Cover and cook on low for about 4 hours. Low and slow is key; this lets the tortillas absorb flavor without turning mushy.
About 15 minutes before serving, uncover and sprinkle the rest of the cheese on top. Cover again until melted and bubbly.
Spoon onto plates or serve directly from the crockpot. I prefer setting out toppings so guests can personalize their bowls.
Pro Tip: If serving buffet-style, switch the slow cooker to warm after the cheese melts; it’ll stay perfect for a few hours.
Yes! Assemble the beef and sauce mixture the night before, refrigerate, and layer with tortillas and cheese when you’re ready to cook.
Yes, use two slow cookers side by side, or layer and bake one batch in a 9×13 dish for overflow guests.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: Use corn tortillas for a gluten-free version.
Flavor Enhancements: Add chipotle chili powder or smoked paprika to the taco seasoning for a smoky kick.
Add-In Options: Layer in cooked rice, refried beans, or roasted corn for extra heartiness.
Topping Ideas: Sour cream, diced avocado, fresh cilantro, sliced pickled jalapeños, and salsa or hot sauce.
Simple Substitutions: Ground turkey, chicken, or leftover shredded beef all work beautifully.
Tips for Recipe Success: Don’t overfill your slow cooker; leave at least one inch of headspace. Always cook on low for the best tortilla texture. Add the final cheese layer only at the end to keep the top gooey, not rubbery. If you want more easy Tex-Mex casserole dish, don’t miss this other family favorite Cheesy Mexican Casserole Recipe with Ground Beef.
Hospitality Challenge
Invite your relatives or a couple of friends for a phone-free enchilada casserole night. Set a small basket by the door for devices, let the crock pot keep the casserole warm, and put out a simple toppings bar so you can linger at the table. Include easy sides like Mexican Cabbage Slaw Recipe With Zesty Dressing, Corn Salsa Chipotle Style, or Zesty Mexican Macaroni Salad to make the meal feel extra special. During dinner, encourage each person to tell a short story of how they’ve seen Jesus’ faithfulness in their everyday life: at work, in their family, or in a small answered prayer. As hearts open and laughter fills the room, you’ll see how simple meals like this can become powerful reminders of God’s presence in the ordinary moments.
More Homestyle Mexican Recipes to Try
- Authentic Mexican Steak Picado Recipe
- Easy Mexican Caviar (Texas Caviar Recipe)
- Crispy and Cheesy Quesadillas Fritas
- Slow Cooker Chicken In Green Salsa; Pollo Verde Recipe
- Cheesy Chicken Tortilla Soup Recipe (Slow Cooker)
This crock pot enchilada casserole makes dinner easy and fellowship joyful; simple layers of flavor made for sharing. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Hearty Crock Pot Enchilada Casserole with Ground Beef & Queso Cheese
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Ingredients
- 2 pounds ground beef, 80/20
- ½ cup onion, diced (white or yellow)
- ½ cup green bell pepper, diced
- 2 teaspoons garlic, minced
- 2 tablespoons taco seasoning, homemade or store-bought
- 2 cups beef broth
- 20 ounces tomatoes with green chilies, two 10-ounce cans, mild or spicy
- 15 ounces whole kernel corn, canned, drained
- 15 ounces black beans, canned, rinsed and drained
- 15 ounces pinto beans, canned, rinsed and drained
- 28 ounces red enchilada sauce, canned
- 10 flour tortillas, medium
- 16 ounces queso quesadilla cheese, shredded
Instructions
Cook the Beef
- In a large skillet over medium heat, cook the ground beef until browned. Use a wooden spoon to break the meat into small crumbles as it cooks. When done, drain excess grease by tipping the pan and spooning out the fat, or use paper towels to absorb it.2 pounds ground beef
Add Vegetables and Seasoning
- Return the skillet to medium heat. Add the diced onion, bell pepper, and minced garlic. Cook until the onion becomes soft and translucent. Stir in taco seasoning and beef broth, mixing well to coat the meat.½ cup onion, ½ cup green bell pepper, 2 teaspoons garlic, 2 tablespoons taco seasoning, 2 cups beef broth
Add the Beans and Sauce
- Add tomatoes with green chilies, corn, black beans, pinto beans, and enchilada sauce. Stir to combine and heat through for 2 to 3 minutes. Remove from heat.20 ounces tomatoes with green chilies, 15 ounces whole kernel corn, 15 ounces black beans, 15 ounces pinto beans, 28 ounces red enchilada sauce
Assemble the Casserole
- Lightly grease the inside of your slow cooker with cooking spray or oil.
- Place 2 flour tortillas on the bottom, slightly overlapping if needed.10 flour tortillas
- Spread a few spoonfuls of the beef mixture evenly over the tortillas. Sprinkle a handful of shredded cheese on top.16 ounces queso quesadilla cheese
- Repeat the layering process (tortillas → beef mixture → cheese) until you have about 5 layers. Do not add cheese on the top layer yet — that goes on later.
Slow Cook
- Cover the slow cooker and cook on low heat for 4 hours. Avoid using high heat; low and slow helps the tortillas soften perfectly.
Add Final Cheese Layer
- During the last 15 minutes of cooking, remove the lid and sprinkle the remaining cheese on top. Replace the lid and let it melt before serving.
Serving and Topping Ideas
- Serve directly from the slow cooker or dish onto plates. Add your favorite toppings such as:
- Sour cream
- Diced avocado
- Chopped cilantro
- Sliced jalapeños
- Salsa or hot sauce
Gina’s Notes and Tips
- Room Temperature: Keep warm in the crockpot on low or warm for up to 2 hours.
- Refrigerator: Store leftovers in an airtight container up to 4 days.
- Freezer: Cool completely, portion, and freeze up to 3 months.
- Reheat: Microwave individual servings or bake at 350°F for 20 minutes. Add a sprinkle of cheese during the last 5 minutes for a fresh-baked finish.