Crockpot Beef Enchilada Casserole Recipe

Rainy afternoons call for comforting food, and nothing says comfort quite like a cheesy, flavourful casserole. This Crockpot Beef Enchilada Casserole is a family favourite in our house. It’s been a staple since the kids were little, and even now, with their ever-changing tastes, they always clear their plates. This recipe takes all the deliciousness of enchiladas and turns it into a simple, hearty casserole that’s perfect for a weeknight dinner. It’s also unbelievably easy to throw together, which is a lifesaver when you’re juggling school runs and after-school activities. I promise, this will become a go-to meal that everyone in the family will adore!

Why This Recipe Works

After years of tweaking and perfecting, I’ve landed on a Crockpot Beef Enchilada Casserole recipe that truly delivers on both flavour and convenience. Here’s why it works:

• Effortless Preparation: Dump-and-go simplicity means minimal prep time, leaving you more time to spend with the family (or relax with a cuppa!).
• Child-Approved Flavours: The combination of beef, cheese, and mild enchilada sauce is a surefire winner with even the pickiest eaters. My two always ask for seconds!
• Budget-Friendly: Uses everyday ingredients that won’t break the bank, making it a fantastic option for feeding a family without sacrificing taste.

I’ve been making this for over eight years, and I’ve learned a few tricks to ensure it always turns out perfectly. There’s nothing worse than a bland or soggy casserole, and trust me, I’ve had my fair share of disasters along the way! But with this recipe, you’re guaranteed a delicious and satisfying meal every time.

Ingredients

• 500g lean ground beef
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 (400g) tin chopped tomatoes
• 1 (400g) tin kidney beans, drained and rinsed
• 1 packet (approximately 30g) enchilada seasoning mix
• 200ml beef stock
• 12 corn tortillas, quartered
• 200g mature cheddar cheese, grated
• 200g Monterey Jack cheese, grated (or use more cheddar)
• 200ml sour cream, for serving (optional)
• Fresh coriander, chopped, for serving (optional)

Ingredient Notes

Here are a few notes on the ingredients, including where to find them and possible substitutions:

• Enchilada Seasoning Mix: This is essential for that authentic enchilada flavour. You can find it in most major supermarkets in the world foods aisle. If you can’t find a mix, you can easily make your own using a combination of chilli powder, cumin, garlic powder, onion powder, oregano, and paprika.
• Corn Tortillas: Corn tortillas are key for the texture of this casserole. Flour tortillas will work in a pinch, but the texture won’t be quite the same.
• Monterey Jack Cheese: Monterey Jack adds a lovely mild flavour and melts beautifully. If you can’t find it, just use more cheddar, or even a bit of mozzarella.
• Lean Ground Beef: Using lean beef helps to keep the casserole from becoming too greasy. If you’re using beef with a higher fat content, be sure to drain off any excess fat after browning.

Step-by-Step Instructions

This Crockpot Beef Enchilada Casserole is so simple to make. Follow these easy steps, and you’ll have a delicious meal on the table in no time!

1. Step 1: Brown the Beef: In a large frying pan, brown the ground beef over medium heat. Drain off any excess fat.
2. Step 2: Sauté the Vegetables: Add the chopped onion and red bell pepper to the pan with the beef. Cook until the vegetables are softened, about 5-7 minutes. The smell at this point is simply divine, it always makes my tummy rumble!
3. Step 3: Add the Tomatoes and Beans: Stir in the tinned chopped tomatoes, kidney beans, and enchilada seasoning mix. Cook for another 5 minutes, allowing the flavours to meld together.
4. Step 4: Assemble the Casserole: In the bottom of your slow cooker (I use a 3.5-litre one), spread a thin layer of the beef mixture. Then, layer about one-third of the quartered corn tortillas over the beef mixture. Top with one-third of the grated cheddar and Monterey Jack cheese.
5. Step 5: Repeat Layers: Repeat the layers two more times, starting with the beef mixture, then the tortillas, and finally the cheese.
6. Step 6: Add Beef Stock: Pour the beef stock over the top of the casserole. This helps to keep everything moist and prevents the tortillas from drying out.
7. Step 7: Cook in the Crockpot: Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, or until the tortillas are soft and the cheese is melted and bubbly.
8. Step 8: Serve and Enjoy: Once cooked, let the casserole sit for about 10 minutes before serving. This allows it to set slightly. Top with a dollop of sour cream and fresh coriander, if desired.

My Kitchen Tips & Tricks

Here are some of my tried-and-true tips for making the perfect Crockpot Beef Enchilada Casserole:

• Don’t Overcook: Overcooking can lead to soggy tortillas. Keep an eye on the casserole, especially when cooking on high.
• Spice it Up: If you like a bit more heat, add a pinch of chilli flakes or a chopped jalapeño to the beef mixture. My husband loves it spicy, but the kids prefer it mild!
• Make it Ahead: You can assemble the casserole the night before and store it in the fridge. Just add a few extra minutes to the cooking time.
• Use a Cheese Blend: Experiment with different cheese blends to find your favourite flavour combination. A mix of cheddar, Monterey Jack, and Colby is always a winner.
• Prevent Sticking: To prevent the casserole from sticking to the bottom of the slow cooker, you can spray it with non-stick cooking spray or use a slow cooker liner.
• Drain the Beef Well: Make sure to drain the browned beef thoroughly to prevent the casserole from becoming greasy.
• Tortilla Placement: Overlap the tortilla pieces slightly to create a solid layer, but don’t pack them in too tightly, as they need room to soften.

Storage & Meal Prep

Here’s how to store and reheat any leftovers, as well as some tips for meal prepping this casserole:

• Storage: Store leftover Crockpot Beef Enchilada Casserole in an airtight container in the fridge for up to 3-4 days.
• Reheating: Reheat individual portions in the microwave until heated through. You can also reheat the entire casserole in the oven at 175°C for about 20-25 minutes, or until heated through.
• Freezing: This casserole freezes well. Allow it to cool completely, then wrap it tightly in foil and place it in a freezer bag. It can be frozen for up to 2-3 months. Thaw overnight in the fridge before reheating.
• Meal Prep: Assemble the casserole the night before and store it in the fridge. In the morning, simply pop it into the slow cooker and let it cook. This is a fantastic time-saver on busy weeknights.
• Batch Cooking: Double or triple the recipe and freeze individual portions for quick and easy meals later on.

Substitutions & Variations

Here are some substitutions and variations you can try to adapt this recipe to your dietary needs and preferences:

• Gluten-Free: This recipe is naturally gluten-free if you use corn tortillas.
• Dairy-Free: Use dairy-free cheese and sour cream alternatives. I’ve tried this with a cashew-based cheese, and it worked surprisingly well!
• Vegetarian: Substitute the ground beef with cooked lentils or black beans for a vegetarian option.
• Chicken Enchilada Casserole: Use shredded cooked chicken instead of ground beef.
• Spicy Enchilada Casserole: Add a chopped jalapeño or a few dashes of hot sauce to the beef mixture.
• Different Vegetables: Add other vegetables like sweetcorn, courgette, or mushrooms to the beef mixture.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the cooking stage, cover tightly, and refrigerate. Add the beef stock before cooking, and you’ll save yourself precious morning time.

How do I know when it’s done?

The casserole is done when the tortillas are soft and the cheese is melted and bubbly. The internal temperature should reach 74°C. Give it a gentle prod with a fork; the tortillas should give easily.

Can I use flour tortillas instead of corn tortillas?

While you can use flour tortillas, the texture will be different. Corn tortillas hold up better in the slow cooker and provide a more authentic enchilada flavour. They also don’t get quite as soggy.

Can I use a different type of cheese?

Of course! Cheddar and Monterey Jack are my go-to choices, but you can use any cheese that melts well, such as Colby, mozzarella, or even a spicy pepper jack for a bit of extra kick.

Do children typically enjoy this casserole?

In my experience, yes! The mild flavours and cheesy goodness are usually a hit with kids. However, every child is different. If you have a particularly picky eater, you might want to start with a smaller portion or omit any ingredients they don’t like.

How do I store leftovers properly?

Allow the casserole to cool completely before storing it in an airtight container in the fridge. It will keep for up to 3-4 days. Make sure it’s well-sealed to prevent it from drying out.

Can I scale this recipe for a larger or smaller family?

Yes, you can easily adjust the quantities of the ingredients to suit your family size. If you’re making a larger batch, you may need a larger slow cooker or a baking dish. If you’re making a smaller batch, simply reduce the ingredient quantities proportionally.

Serving Suggestions

This Crockpot Beef Enchilada Casserole is a hearty meal on its own, but here are a few serving suggestions to complete the meal:

• Serve with a side of Mexican rice and refried beans.
• Top with a dollop of sour cream and fresh coriander.
• Serve with a simple green salad.
• Add a side of guacamole and tortilla chips for dipping.

My family usually enjoys this with a simple green salad and a side of guacamole. It’s a quick and easy meal that everyone loves, and it’s perfect for a busy weeknight.

I hope you and your family enjoy this Crockpot Beef Enchilada Casserole as much as we do! It’s a simple, comforting, and delicious meal that’s perfect for any occasion. Don’t be afraid to experiment with different ingredients and flavours to make it your own. And please, do let me know what you think in the comments below – I always love hearing your feedback. Happy cooking!

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