Slow Cooker Enchilada Casserole – Affordable, Flavorful, and Effortless

 

Craving the bold, vibrant flavors of Mexican food but tired of the high cost of takeout? I feel you! As a die-hard Mexican food lover, I used to order in monthly, savoring every bite of enchiladas and tacos. But dining out alone isn’t my thing, and with friends who don’t share my passion for spicy, south-of-the-border cuisine, I relied on delivery—until the prices started pinching my wallet. Lately, I’ve been on a mission to recreate those beloved flavors at home, focusing on recipes that are affordable, healthy, and don’t skimp on taste. Enter my new favorite: Slow Cooker Enchilada Casserole. This dish is simple to prep, budget-friendly, and bursting with the Mexican flavors I crave. Plus, it’s made in the slow cooker, so you can set it and forget it while you go about your day. With autumn around the corner, this hearty, satisfying casserole is perfect for cozy nights and meal prep. Trust me, you’ll want to add this to your slow cooker rotation!

Slow Cooker Enchilada Casserole

 1½ lbs. lean ground beef

1 T. chili powder

1 t. ground cumin

1 t. smoked paprika (or regular paprika)

1 t. garlic powder

1 t. onion powder

1 t. dried oregano

½ t. kosher salt

½ t. freshly ground black pepper

1 15.5-oz. can pinto beans, drained and rinsed

1 10-oz. can red enchilada sauce

1 10-oz. can green enchilada sauce

1 4-oz. can fire-roasted green chilies

1 white onion, diced

10 6-inch corn tortillas, cut into wedges

2 c. shredded Mexican cheese

Optional garnishes: cilantro, pico de gallo, chopped black olives, diced scallions, sour cream

In a large skillet over medium-high heat, cook the ground beef until browned, about 7 minutes; drain. Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.

 Transfer the seasoned beef to a 4-quart slow cooker (FOUR QUART!!!). Add the pinto beans, red and green enchilada sauces, green chilies, and diced onion. Stir to combine.

 Cover and cook on Low for 3 to 4 hours, letting the flavors meld.

 Stir in half of the tortilla wedges and half of the shredded cheese. Top with the remaining tortillas and cheese. Cover and cook on High for an additional 30 minutes, until the cheese is melted and bubbly.

 Scoop into bowls and garnish with your favorites—cilantro, pico de gallo, black olives, scallions, or a dollop of sour cream.

This casserole reheats beautifully, making it perfect for lunches or dinners throughout the week.

 Freezer Option: Assemble the ingredients in a freezer-safe bag (minus tortillas and cheese) for a make-ahead meal. Thaw, cook, and add tortillas and cheese as directed.

Give this a try and let me know how it turns out! Got other slow Mexican cooker recipes you love? Drop them in the comments—I’m always on the hunt for new ideas to keep my Mexican food obsession alive.

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