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Okay, not the prettiest looking dinner, but it was SO good. My kids loved this dinner, but they always go a little crazy over any dinner where they get a dollop of sour cream on top. 🙂 I think it was more than just the sour cream though. It was delicious!
Slow Cooker Enchilada Casserole
1 lb lean ground beef
1/2 green pepper, diced
1/2 red pepper, diced (save the other halves of the peppers and use them in your kids’ lunches (or yours) the next day)
1 onion, diced
1 (15 oz) can pinto beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 cup salsa
1 (10 oz) can red enchilada sauce
1 (1 oz) packet taco seasoning or make your own
2 cups colby jack cheese, shredded
9 (6″) corn tortillas
your favorite enchilada toppings (sour cream, avocado, tomato, lettuce, cheese, green onion, salsa, etc)
Directions:
- In a large skillet, cook beef, peppers and onion over medium heat until meat is no longer pink; drain. Stir in the beans, salsa, 1/2 the can of enchilada sauce, and taco seasoning.
- Coat the bottom of a 6 or 7 quart slow cooker with cooking spray. Place three tortillas in slow cooker, overlapping if necessary and tearing one of the tortillas in half to fit. Layer with a third of the beef mixture and cheese. Repeat layers twice.
- Pour the remaining enchilada sauce over the top of the tortillas and top with the remaining cheese.
- Cover and cook on low for 2 to 2-1/2 hours or until heated through.
- Top with your favorite enchilada toppings.
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This recipe is part of our “31 days of slow cooker recipes” series. If you want to know what you’ve missed check out the recipes below.
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Day 3: 5 ingredient salsa chicken
Day 6: Slow Cooker maple dijon pork chops
Day 7: Easy Crock Pot Apple Cider
Day 8: Crock Pot baked potatoes
Day 10: How to cook a whole chicken
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Hello! I am Camille, a wife, mother of four, Disney obsessed, certified teacher, and reality optimist. Motherhood comes with its ups and downs, and I hope while you’re here you’ll find something that makes your #momlife easier!
