Kaccy's Crock Pot Enchilada Casserole

Indulge in the ultimate comfort food with Kaccy's Crock Pot Enchilada Casserole, a flavorful and hassle-free twist on classic enchiladas. Perfect for busy weeknights, this slow-cooker recipe layers tender corn tortillas, seasoned ground beef, gooey cheddar and Monterey Jack cheeses, and zesty enchilada sauce for a hearty, melt-in-your-mouth meal. Accented with aromatic garlic, diced onions, green chiles, and bold taco spices, this casserole delivers authentic Tex-Mex flavors with minimal effort. Simply layer the ingredients in your crock pot, let it simmer to perfection, and garnish with fresh cilantro and a dollop of creamy sour cream for a crowd-pleasing dinner your family will love. With easy prep, one-pot convenience, and rich, cheesy layers, this enchilada casserole is sure to become your go-to crock pot recipe for taco nights or casual get-togethers.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 6

Ingredients

• 1 pound Ground beef
• 1 medium Yellow onion, diced
• 2 cloves Garlic cloves, minced
• 28 ounces Enchilada sauce
• 4 ounces Diced green chiles
• 1 packet Taco seasoning
• 10 pieces Corn tortillas
• 2 cups Shredded cheddar cheese
• 2 cups Shredded Monterey Jack cheese
• 2 tablespoons Fresh cilantro, chopped (optional for garnish)
• 0.5 cup Sour cream (optional for serving)
• 1 tablespoon Olive oil

Directions

Step 1

Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned, about 5-7 minutes.

Step 2

Add the diced onion and minced garlic to the skillet with the ground beef. Cook for another 3-4 minutes until the onion softens and becomes translucent.

Step 3

Stir in the taco seasoning, diced green chiles, and 1 cup of the enchilada sauce. Allow the mixture to simmer for 2 minutes, then remove from heat.

Step 4

Spray the inside of your crock pot with non-stick cooking spray to prevent sticking.

Step 5

Spread a thin layer (about 1/2 cup) of enchilada sauce across the bottom of the crock pot.

Step 6

Place a layer of corn tortillas (about 3, overlapping if needed) on top of the sauce.

Step 7

Spoon a layer of the beef mixture over the tortillas, followed by a sprinkle of both cheddar and Monterey Jack cheese.

Step 8

Continue layering with tortillas, beef mixture, enchilada sauce, and cheese until all ingredients are used, finishing with a top layer of cheese.

Step 9

Cover and cook on low for 4 hours or on high for 2 hours, until the cheese is melted and bubbling.

Step 10

Once cooked, turn off the crock pot and let the casserole sit for 10 minutes to set.

Step 11

Serve warm, garnished with chopped cilantro and a dollop of sour cream, if desired.

Nutrition Facts

Serving size	(2590.0g)

Amount per serving	% Daily Value*
Calories	4535.1

Total Fat 272.4g	0%
Saturated Fat 137.5g	0%
Polyunsaturated Fat 3.5g
Cholesterol 823.3mg	0%
Sodium 13051.6mg	0%
Total Carbohydrate 307.6g	0%
Dietary Fiber 44.1g	0%
Total Sugars 31.6g
Protein 229.8g	0%

Vitamin D 48.0IU	0%
Calcium 3736.5mg	0%
Iron 21.9mg	0%
Potassium 3320.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 20.0%

Carbs: 26.7%