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This easy Slow Cooker Enchilada Casserole Recipe - ground meat, tomato sauce, refried beans, chili, cheese. #TexasHomesteader

Slow Cooker Enchilada Casserole

This Slow-Cooker Enchilada Casserole is easy to make and a crowd pleaser since it makes a lot! I use an 8-quart slow cooker, so halve the recipe if your slow cooker is smaller. #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

Ingredients

  • 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 (approximately 3 cups)
  • 1 15-oz can Chili
  • 1 16 oz bag Shredded Cheddar or Mexican Cheese (or to Taste)
  • Ripe olive slices & chopped green onions for garnish (Optional)

Instructions

  1. Cook onions & garlic with ground meat until onions are translucent. 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 the casserole with tortillas, freely overlapping, and spread a can of chili over the top. Sprinkle top with a cup of cheese. Decorate with sliced ripe olives and a sprinkling of chopped green onions if desired.

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