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Mains · Tex-Mex

Slow Cooker Beef Enchilada Casserole

Layers of corn tortillas, saucy beef and melted Monterey Jack that look after themselves all afternoon.

Hands-on
30 min
Hands-off
4 h 35 min
Total
5 h 5 min
Makes
6 servings
Serves
6

Browning takes about 10 minutes and layering about 10. The slow cooker then needs 4 h 30 min to 5 h 30 min on Low, plus 5 minutes standing. The total uses the shortest cook time; allow up to an hour more. Recipes list 30 min prep and 5 h total.

  • easy
  • slow-cooker
  • weeknight
  • comfort-food
  • family-dinner

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Slow Cooker Beef Enchilada Casserole
Amount
Units

Ingredients

You need: 3.3 to 3.8 L (3 1/2 to 4 qt) slow cooker · 25 cm (10 in) skillet · wooden spoon · colander or spoon for draining fat · instant-read thermometer

Contains: milk · wheat

Method

  1. Brown the beef

    In a 25 cm (10 in) skillet over medium-high heat, cook the 454 g (1 lb) ground beef with the chopped onion and the garlic clove. Break the meat up and stir often, about 5 to 7 minutes.

    Ready when: No pink is left anywhere, and the beef reads 71°C / 160°F on a thermometer (the safe temperature for ground meat).

    Otto tried this firstOtto puts the raw beef straight into the slow cooker to save a pan. The recipe browns and fully cooks it first, then drains the fat.

  2. Drain and mix

    Drain off the fat. Stir in the 305 g (10 3/4 oz) can of cream of mushroom soup and the 113 g (4 oz) can of green chiles.

  3. First layer

    Spray the inside of the slow cooker. Spread 1/4 cup (60 ml) enchilada sauce over the bottom. Cover it with 4 tortillas, tearing them in half to fit. Spread on 1/3 of the beef mixture, drizzle with 1/4 cup (60 ml) sauce and scatter over 1 cup (113 g) cheese.

  4. Two more layers

    Repeat twice more. Each layer gets 3 tortillas, half of the remaining beef, half of the remaining sauce (about 6 tbsp / 90 ml) and 1 cup (113 g) cheese. Sprinkle a little paprika over the top.

  5. Slow cook on Low

    Cover and cook on Low for 4 hours 30 minutes to 5 hours 30 minutes. Keep the lid on: every peek lets out heat and slows the cooking.

    Ready when: The cheese is melted and bubbling at the edges, and the center reads at least 74°C / 165°F, the safe temperature for casseroles.

    Otto tried this firstOtto lifts the lid every half hour to check. Each time, the temperature inside drops by several degrees and the cook time stretches.

  6. Rest and serve

    Switch off the cooker and let the casserole stand for about 5 minutes so the layers hold together. Scatter cilantro over each serving.

Swaps

  • Instead of cream of mushroom soup: condensed cream of broccoli or cream of celery soup, same size can
  • Instead of Monterey Jack: sharp cheddar or a Mexican cheese blend, same amount Either works.

Make ahead, store & reheat

Storage
Don't leave leftovers sitting in the slow cooker. Within 2 hours, move them into shallow containers (no more than 5 cm / 2 in deep) and refrigerate. Eat within 3 to 4 days, or freeze for 3 to 4 months.
Reheat
Reheat on the stove, in the oven or in the microwave until it's 74°C / 165°F in the center. Don't reheat cold leftovers in the slow cooker: it heats too slowly to be safe.

If something goes wrong

  • It's taking longer than the recipe says Why: The lid was lifted, or the cooker is too full or too empty.
    Keep the lid closed (each lift drops the temperature by about 10 to 15°F) and use a cooker that ends up half to two-thirds full. Go by the 74°C / 165°F center reading, not the clock.

Good to know

  • Serve it with cornbread or a leafy salad with avocado.
  • This recipe is tested only on Low. We don't give a High time because no tested one exists.
  • Keep the beef mixture in the fridge until you're ready to layer. Perishable food shouldn't sit out before going into the cooker.

Safety

  • Thaw frozen ground beef in the fridge before you start. Frozen meat can spend too long at unsafe temperatures in a slow cooker.
  • Raw ground beef can carry harmful bacteria. Use a separate board, wash your hands after handling it, and keep it away from the cheese and cilantro.
  • The skillet spits hot fat while the beef browns, and the slow cooker's crock stays hot for a long time. Kids can layer the tortillas and cheese, but an adult should handle the stove and the hot crock.
  • Most condensed cream soups are thickened with wheat flour and contain milk. Check the soup and enchilada sauce labels for wheat, milk and soy.