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Wild-Pork Slow Cooker Enchilada Casserole

We use ground pork from a wild hog harvested from our property, but you can use regular sausage or hamburger with the same great results. This recipe is enough to fill up a honkin' 8-quart slow cooker, so halve it if you have a smaller slow cooker. #TexasHomesteader

Course Main Course
Cuisine Mexican, TexMex
Keyword casserole, cheese, corn tortillas, easy recipe, Enchiladas, ground meat, slow cooker
Prep Time 10 minutes
Cook Time 2 hours
Servings 10 people
Author www.TexasHomesteader.com


  • 2 lbs Ground Meat
  • 2 medium Onions, chopped
  • 2 cloves Garlic, pressed
  • 12-15 Corn Tortillas
  • 2 15-oz Cans Tomato Sauce
  • 4 Tablespoons Taco seasoning
  • 1 15-oz Can Refried Beans
  • 1 15-oz Can Chili
  • 1 16 oz Bag Shredded Mexican Cheese (or to Taste)
  • Ripe olive slices & chopped green onions for garnish (Optional)


  1. Cook onions & garlic until translucent and add ground meat. Continue on medium heat until meat is cooked. Drain grease and stir in taco seasoning. Add tomato sauce & refried beans to meat mixture. Mix thoroughly

  2. Line a slow cooker with tortillas, freely overlapping. Spoon 1/2 of the meat/bean mixture over the tortillas and sprinkle lightly with cheese. Repeat tortilla, meat/bean and cheese layer using the other 1/2 of your meat/bean mixture.

  3. Top this with more tortillas, freely overlapping, and spread a can of chili over the top. Sprinkle with about a cup of cheese. Decorate with sliced ripe olives and a sprinkling of chopped green onions.

  4. Put lid on slow cooker and turn on low until all is heated through and cheese is melted, about 2 hrs.