Print

Cozy Slow Cooker Layered Beef Enchiladas

slow cooker layered beef enchiladas - featured image
Print Recipe

A comforting and easy slow cooker recipe for layered beef enchiladas that melds flavors beautifully and is perfect for family dinners.

Ingredients

Scale
  • 1.5 pounds ground beef (80/20 lean-to-fat ratio preferred)
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional)
  • 1/2 teaspoon chili powder
  • Salt and black pepper, to taste
  • 2 cups enchilada sauce (store-bought or homemade)
  • 1/2 cup tomato sauce or crushed tomatoes
  • 1/4 cup water
  • 10–12 corn tortillas (or flour tortillas, warmed)
  • 2 cups shredded Mexican blend cheese
  • 1 cup black beans, drained and rinsed (optional)
  • 1/2 cup fresh or frozen corn kernels
  • Fresh cilantro, chopped (for garnish)
  • Sour cream or Mexican crema (for garnish)
  • Avocado slices or guacamole (for garnish)
  • Fresh lime wedges (for garnish)

Instructions

  1. Heat a large skillet over medium-high heat. Add ground beef and cook until no longer pink, about 6-8 minutes. Drain excess fat.
  2. Add diced onions and minced garlic to the beef. Cook until onions are translucent, about 3-4 minutes.
  3. Stir in cumin, smoked paprika, chili powder, salt, and pepper. Cook for another minute to toast spices.
  4. In a bowl, combine enchilada sauce, tomato sauce, and water. Mix until smooth.
  5. Warm tortillas in the microwave wrapped in a damp paper towel for 30 seconds or briefly on a hot skillet to make pliable.
  6. Lightly spray the slow cooker insert with cooking spray. Spread about 1/4 cup sauce on the bottom.
  7. Layer 3-4 tortillas overlapping on the sauce, then add one-third of the beef mixture, sprinkle black beans and corn, and one-third of the cheese. Pour some sauce over this layer.
  8. Repeat layering two more times: tortillas, beef, beans, corn, cheese, and sauce.
  9. Finish with a final layer of tortillas, pour remaining sauce evenly over the top, and sprinkle the last of the cheese.
  10. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
  11. About 30 minutes before serving, check texture. For a crust, transfer slow cooker insert to a preheated oven at 400°F for 5-7 minutes.
  12. Garnish with chopped cilantro, sour cream or crema, avocado slices, and lime wedges before serving.

Notes

Warm tortillas before layering to prevent cracking and sogginess. Brown the beef before slow cooking for better flavor. Layer sauce generously but not too much to avoid sogginess. Slow cook on low for best texture. You can bake in a casserole dish at 350°F for 30-40 minutes if no slow cooker is available. Leftovers keep well refrigerated for 3 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker, enchiladas, beef enchiladas, layered enchiladas, comfort food, family dinner, easy recipe

Find it online: https://chloeplate.com/cozy-slow-cooker-layered-beef-enchiladas-easy-recipe-for-family-dinners/