Beef Enchilada Casserole Slow Cooker  4-Ingredient

Beef Enchilada Casserole Slow Cooker  4-Ingredient. All the yummy flavors of beef enchiladas — layered up like lasagna and cooked in the slow cooker. Only 4 ingredients and barely any dishes to wash! Mexican night just got a whole lot easier. Only 4 ingredients, stacked up in layers like lasagna, and your slow cooker handles the rest.

You know how enchiladas taste so good but take forever to make? All that rolling, stuffing, and baking can wear you out on a busy weeknight. Well, this recipe gives you all those same great flavors — cheesy, saucy, beefy goodness — without any of that extra work. Instead of rolling tortillas one by one, you just cut them up and stack everything in layers inside the slow cooker. Beef, sauce, tortillas, cheese. Beef, sauce, tortillas, cheese. Then the lid goes on and you walk away. By the time dinner rolls around, your kitchen smells amazing and a hot, melty casserole is sitting there waiting for you. It’s taco night and lasagna night all rolled into one — and you only needed 4 things to make it happen.

4-Ingredient Slow Cooker Beef Enchilada Casserole 

Servings: 6

Ingredients

• 1.5 pounds ground beef (lean)
• 2 cups red enchilada sauce (canned or homemade)
• 10 pieces small corn tortillas, cut into strips or wedges
• 2 cups shredded Mexican blend or cheddar cheese, divided

Beef Enchilada Casserole Making Steps

1. Brown the beef: Cook the 1.5 pounds ground beef (lean) in a pan on medium-high heat. While it cooks, use a spoon to split it into little parts. Keep going until there’s no pink left, then pour off any extra grease. You can even do this step the night before and keep it in the fridge!
2. Mix with sauce: Put the cooked beef into a bowl. Pour in 1½ cups of the 2 cups red enchilada sauce (canned or homemade) and stir it all together so the meat is fully coated. Save the last ½ cup of sauce for layering.
3. Cut the tortillas: Use a knife or kitchen scissors to cut the 10 pieces small corn tortillas, cut into strips or wedges into strips or wedges. They don’t have to look perfect — this is a layered casserole, not a restaurant plate!
4. Build the layers: Spray the inside of your slow cooker so nothing sticks. Spread a little of the saved sauce on the bottom. Then lay down a layer of tortilla pieces, spoon on about one-third of the beef mix, and sprinkle on about one-third of the 2 cups shredded Mexican blend or cheddar cheese, divided. Do this two more times so you have 3 full layers. Finish with cheese on top. Pour any leftover sauce over the top if you want it extra saucy.
5. Slow cook: Put the lid on. Cook on LOW for 3 to 180 minutes
   180:00
   , or on HIGH for 1½ to 2 hours. It’s ready when the cheese is all melted and the tortillas around the edges feel soft.
6. Rest and serve: Turn the slow cooker off and leave the lid on for about 10 minutes
   10:00
   . This helps everything firm up a little so it’s easier to scoop. Dish it up into bowls and add your favorite toppings like sour cream, diced tomatoes, or cilantro.

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