Patrick Simon February 14, 2026

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Crockpot Ground Beef Enchilada Casserole

Name: Crockpot Ground Beef Enchilada Casserole
Prep time: 15 min
Cook time: PT-491978H21M46S
Total time: PT-491978H21M46S
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1 can enchilada sauce; 2 cups shredded cheese (cheddar or Mexican blend); 2 cups tortilla chips, broken into pieces; 1 can black beans, drained and rinsed; 1 can corn, drained; 1 teaspoon chili powder; 1 teaspoon cumin; Salt and pepper to taste; Optional toppings: sour cream, green onions, cilantro

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A slow, savory aroma fills the kitchen as the crockpot hums, melted cheese bubbling and tortillas softening into layers of warm comfort. This Crockpot Ground Beef Enchilada Casserole turns weeknight dinner into a cozy, hands-off celebration of Tex Mex flavors, perfect for rainy evenings, casual gatherings, or when you want a crowd-pleasing meal ready when everyone is hungry. If you enjoy the familiar spices of enchiladas, you might also like the deeper, saucy twist found in classic ground beef enchiladas, which share the same comforting spirit.

Why This Crockpot Ground Beef Enchilada Casserole Works

This casserole brings together browned, seasoned ground beef, a bright enchilada sauce, crunchy tortilla chips, beans and corn for texture, and melted cheese that unites everything into something soulful and satisfying. The slow cooker softens the chips into tender, layered pockets that soak up flavors without getting gummy, while the cheese becomes lacy and bubbly on top, making every scoop a mix of creamy, savory, and slightly crisp textures.

Reasons to love this version include

Hands off cooking that frees your afternoon or evening
Familiar, family friendly flavors that please picky eaters and adults alike
Flexible ingredients you can adapt from your pantry
Easy to scale and excellent for leftovers

The aroma of cumin and chili powder mingles with warm tomato notes as the crockpot works, inviting everyone to the table long before the first forkful.

What You’ll Need

The ingredients here create a balance of savory beef, bright sauce, creamy cheese, and crunchy then tender tortilla pieces. You can swap ground beef for ground turkey or chicken if you prefer a leaner option, and choose mild or spicy enchilada sauce depending on the heat you like.

1 lb ground beef
1 can enchilada sauce
2 cups shredded cheese, cheddar or Mexican blend
2 cups tortilla chips, broken into pieces
1 can black beans, drained and rinsed
1 can corn, drained
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Optional toppings: sour cream, green onions, cilantro

Notes, briefly: use thicker enchilada sauce for a saucier casserole, or a thinner sauce if you prefer a lighter finish. Broken tortilla chips hold up well in the crockpot, and using a Mexican blend gives a melty, tangy edge to the dish.

How to Cook Crockpot Ground Beef Enchilada Casserole

In a skillet, cook ground beef over medium heat until browned, drain fat. Brown the meat until it develops little browned bits, you will smell a rich, savory aroma as the beef caramelizes.
Add chili powder, cumin, salt, and pepper to the beef, stir to combine. Toasting the spices in the hot beef for a minute releases their oils, giving the filling deeper, more aromatic flavor.
In the slow cooker, layer half of the tortilla chips, followed by half of the beef mixture, half of the enchilada sauce, half of the beans, half of the corn, and half of the cheese. Press down lightly so the layers marry, you will see the sauce starting to glisten across the chips.
Repeat the layers with the remaining ingredients. The second layer creates a satisfying stack, with visible pockets of beans and corn peeking through the sauce and chips.
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until cheese is melted and bubbly. You want the edges to be lightly browned and the center to be steaming, the smell will be invitingly toasty and warm.
Serve with optional toppings if desired. Spoon generous portions so each plate gets a little of every layer, finish with cool sour cream or bright cilantro for contrast.

Prep ~ 15 minutes, Cook ~ 4 to 6 hours on low or 2 to 3 hours on high, Total ~ 4 hours 15 minutes to 6 hours 15 minutes depending on setting, Servings ~ 6, Kcal ~ 450 per serving, estimate

Make-Ahead and Prep Tips

You can assemble most of this casserole in advance to save time on the day you want to serve it. Brown and season the beef, then cool it and store it in an airtight container in the fridge for up to 3 days. Combine the beans and corn in a separate container, and keep the chips in their own bag so they stay crisp until assembly.

To prep fully ahead, layer everything into the crockpot insert without turning it on, cover tightly, and refrigerate for up to 24 hours. When you are ready to cook, let the crockpot sit at room temperature for 20 minutes, then cook as directed, adding a little extra time if the insert is very cold. This method makes a busy day feel effortless, and it concentrates flavors while still delivering that fresh-from-the-crockpot experience.

How to Store Leftovers

Cool the casserole to room temperature before refrigerating to keep texture at its best. Store leftovers in an airtight container for up to 4 days. For longer storage, portion into freezer-safe containers and freeze for up to 3 months; wrap the crockpot insert in plastic wrap and foil if you prefer to freeze the whole casserole.

To reheat from the fridge, warm single portions in the microwave for 1 to 2 minutes until heated through, stirring or turning midway to avoid cold spots. To reheat larger portions, cover with foil and warm in a 350 F oven for 20 to 30 minutes, until steaming, which helps maintain a pleasant texture. A freshness cue is the brightness of the toppings and the lack of sour or stale smell, if the casserole smells flat or off, discard it.

Perfect Pairings

Simple green salad with lime vinaigrette, to cut the richness with bright acidity
Cilantro lime rice, fluffy and fragrant with citrus notes
Warm, soft flour tortillas, for scooping and wrapping leftovers
Pickled jalapeños or quick pickled red onions, for a sharp, vinegary counterpoint
Mexican street corn salad, creamy and slightly charred to echo the casserole’s textures

For a heartier side or next night meal, try this cheesy ground beef potato casserole which carries similar beefy, comforting flavors in a different format.

Make It Your Own

Add a layer of sautéed bell peppers and onions for sweetness and color, they soften and release juices that mingle with the sauces.
Swap in ground turkey or ground chicken to lighten the dish, the same spices work well for a less fatty version.
Stir a diced green chiles can into the enchilada sauce for a smoky lift, or choose a chipotle enchilada sauce for a smoky heat.
Use whole black beans and pinto beans mixed together for a heartier bean texture that holds up in the slow cooker.
Make it cheesy and indulgent by mixing in a cup of cream cheese with the beef, it adds silky richness that melds with the enchilada sauce.
Top with broken tortilla chips or crushed nacho chips for extra crunch just before serving, that contrast makes each spoonful more interesting.
Add a handful of chopped spinach in the last 30 minutes of cooking, it wilts into the layers without adding excess moisture.

All of these suggestions keep the recipe free of pork and avoid alcohol, while offering ways to personalize heat, texture, and richness.

Pro Tips for Best Results

Brown the ground beef well, do not rush this step, the browned bits add deep savory flavor.
Layer ingredients snugly but do not pack them so tightly that sauce cannot circulate, a little space allows even heating.
If your enchilada sauce is thin, reduce the low cooking time by 30 minutes, a thinner sauce can make the final texture mushy if cooked too long.
Sprinkle most of the cheese in the middle and reserve a small handful for the top so it browns beautifully in the last hour.
Check the casserole around the minimum time to prevent overcooking, it should be hot and bubbly, not dried out.
Use a meat thermometer if you are unsure, the internal temperature should reach 160 F for ground beef to be safely cooked and juicy.

Frequently Asked Questions

What can I substitute for tortilla chips if I do not have any?
You can use torn corn tortillas or overlapping strips of flour tortillas. Toast the tortillas lightly in a skillet before layering to help them hold their shape and prevent sogginess.

Can I make this in a casserole dish in the oven instead of the slow cooker?
Yes, assemble the layers in a 9 by 13 inch baking dish, cover tightly with foil, and bake at 375 F for 25 to 35 minutes, then remove the foil and bake until the cheese is bubbly, about 10 additional minutes.

How can I make this spicier without changing the recipe too much?
Choose a hotter enchilada sauce, add diced jalapeños to the beef when you cook it, or sprinkle crushed red pepper flakes into the layers. Taste as you go and adjust, since heat builds as the casserole rests.

Is this casserole freezer friendly after cooking?
You can freeze portions of the cooked casserole for up to 3 months. Cool completely, portion into freezer containers, and thaw overnight in the refrigerator before reheating in the oven or microwave.

Can I use canned or fresh beans other than black beans?
Yes, pinto beans, kidney beans, or even a mixed bean blend work well. Drain and rinse canned beans before adding, or use cooked dry beans that are tender but not mushy.

How do I keep the top from getting too soggy in the slow cooker?
Reserve a small portion of cheese to add during the last 30 minutes of cooking, and avoid adding extra liquid. Using slightly thicker enchilada sauce also helps the top stay pleasantly textured.

Final Thoughts

This Crockpot Ground Beef Enchilada Casserole is a warm, welcoming dinner that delivers bold, familiar flavors with minimal fuss. It is a dependable recipe for busy evenings, leftovers that reheat beautifully, and gatherings where you want to feed a crowd without standing over the stove. Pull the crockpot lid back to reveal bubbling cheese and fragrant spices, and know that a comforting meal is ready to bring people together, plate after plate. I hope you make it soon, and enjoy the cozy, melt-in-your-mouth comfort it brings to your table.

Crockpot Ground Beef Enchilada Casserole

Author: anastasia-rice
Total Time: 255-375 minutes
Yield: 6 servings 1x
Diet: Beef

Print Recipe

Description

A cozy, hands-off Crockpot Ground Beef Enchilada Casserole filled with seasoned ground beef, enchilada sauce, crispy tortilla chips, and melted cheese.

Instructions

In a skillet, cook ground beef over medium heat until browned, then drain fat.
Add chili powder, cumin, salt, and pepper to the beef, stirring to combine.
In the slow cooker, layer half of the tortilla chips, half of the beef mixture, half of the enchilada sauce, half of the beans, half of the corn, and half of the cheese.
Repeat the layering with the remaining ingredients.
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until cheese is melted and bubbly.
Serve with optional toppings, spooning generous portions onto each plate.