This Slow Cooker Ground Beef Enchilada Casserole is a take on our family favorite enchiladas that my mom has made for years. Absolutely delicious!
I am so late in getting this post up. I’m going to blame it on the fact that I fixed dinner for 16 teenagers over the weekend and I’m tired. My son Taylor and his friends had Junior Prom on Saturday and ate dinner at our house. I loved every minute of it and I’m pretty sure the kids did too.
Look at what an adorable group of kids they are. I loved all the girls dresses, they were absolutely beautiful (and modest). Everyone of them thanked me over and over again for dinner. Everything went off without a hitch. Well, except for the dead bug a girl found in her salad (stupid mixed greens from Costco . . ugh!). She was so great about it! She just picked it out and kept eating her salad.
So now onto this Slow Cooker Ground Beef Enchilada Casserole. I debated posting this today because I really wanted to get better pictures , but I decided that these pictures were just going to have to do. Taking pictures of things like enchiladas and casseroles are not my favorite thing. Truth is they just don’t photograph well, so please just trust me when I say this stuff is amazing.
It may just look like a big old blob of something, but it’s not. I have 5 boys that will vouch for me on this one. They inhaled this in about 57.8 seconds. They 110% declared it blog worthy and are already begging me to make it again even though I’ve made it twice in the last two weeks.
My mom’s ground beef enchiladas have been a family favorite for years. I took that recipe and turned turn them into a slow cooker meal. I changed up the sauce a bit, and added some sour cream in between layers and it turned about amazing. I can’t wait to make it again.
- 1 1/2 lbs ground beef
- 1 teaspoon cumin
- 1 1/4 teaspoons salt
- 1 can (16 oz) refried beans
- 1 cup grated cheddar or Colby jack cheese
- 1 1/2 cups half-n-half
- 1 can (10 oz) red enchilada sauce (I use mild)
- 1 can (7.75 oz) Mexican Tomato Sauce (I used El Pato Brand)
- Corn tortillas (about 15-18, depending on the size of your slow cooker and how you lay them)
- Sour cream (about 1/2 - 3/4 cup)
- 1 1/2 cups grated cheddar cheese
- 1 1/2 cups grated Monterey Jack Cheese (or mozzarella)
- Shredded lettuce, cilantro, salsa, olives, avocados, sour cream
In a large skillet cook ground beef until no longer pink. Add cumin and salt and mix well. Stir in refried beans and 1 cup grated cheese. Set aside
in a large glass Pyrex measuring dish (or a large bowl) mix the half-n-half, enchilada sauce and tomato sauce.
Spray the inside of a 4 or 6 quart slow cooker. Pour about 1/2 cup of the red sauce in the bottom of your slow cooker and spread around (it doesn't have to cover everywhere). Place a layer of corn tortillas in next to cover the bottom of your slow cooker ( cutting if necessary to fit).
Carefully spread half of the meat mixture over the tortillas. Drop about 4-5 spoonfuls of sour cream randomly over the meat layer, spread around a little. Sprinkle with 1/3 of the each of the cheeses. Repeat layers one more time (tortillas, meat, sour cream and cheese). Top with a final layer of corn tortillas. Pour the remaining red sauce over the top and then sprinkle the rest of the cheese (you can grate more for the top if you need it, I usually do).
Cook on low 4 hours or high for 2 hours.
Top with lettuce, olives, sour cream, avocado, salsa, etc.
You can absolutely use flour tortillas in place of corn tortillas if you like.
The Mexican tomato sauce definitely has a little bit of kick, so if you want to you can substitute regular tomato sauce, but I highly recommend the Mexican style. I am kind of a whimp about spicy foods and this was not too hot for me, it has just enough kick and the half-n-half mixed in with it definitely mellows the heat.
Recipe Source: 5 Boys Baker
I linked up at Buns In My Oven