There is something mighty comforting about a supper you can layer together in the morning and let the slow cooker do the steady work by dinnertime. This casserole leans on pantry staples and humble ingredients many of us keep close at hand, turning ground beef, corn tortillas, enchilada sauce, black beans, and cheddar into a hearty family-style meal with the kind of old-fashioned practicality Midwestern kitchens have always prized. It is especially handy on busy days, and the method of layering everything right in the crock makes it feel like a fine little cross between enchiladas and a beefy baked casserole.
Serve big scoops with a crisp green salad, simple coleslaw, or a spoonful of cool sour cream if you like to balance the warm, savory filling. Spanish rice, cilantro-lime rice, or even plain buttered corn on the side all fit nicely, and a few sliced avocados, chopped tomatoes, or pickled jalapeños at the table let folks fix their plates just the way they please.
Slow Cooker 5-Ingredient Beef Enchilada Casserole
Servings: 6
Ingredients
1 pound ground beef
10 small corn tortillas, torn into large pieces
1 can (15 ounces) black beans, drained and rinsed
1 can (10 ounces) red enchilada sauce
2 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
Directions
1. Lightly grease the slow cooker insert if desired. Crumble the raw ground beef into the bottom in a thin, even layer, then season it with the salt, black pepper, and chili powder so it cooks through evenly instead of settling into one thick loaf.
2. Scatter half of the torn corn tortillas over the beef, then spoon over half of the enchilada sauce and half of the black beans. Repeat with the remaining tortillas, enchilada sauce, and black beans, making even layers as best you can.
3. Cover and cook on low for 4 to 5 hours, until the beef is fully cooked and reaches 160 degrees Fahrenheit in the center.
4. Carefully tilt the crock and spoon off any excess grease from the edge. Sprinkle the shredded cheddar cheese evenly over the top, cover again, and cook for 15 minutes more, or until the cheese is melted.
5. Spoon onto plates and serve hot.
Variations & Tips
Make It Milder: If your family prefers gentler flavors, use a mild red enchilada sauce and reduce or skip the chili powder. The casserole will still be rich and hearty without much heat.
Add a Little More Cheese: For an extra cheesy supper, stir 1/2 cup of the cheddar into the middle layers and save the rest for the top. That gives you lovely melted pockets throughout the casserole.
Use Lean Beef: Lean ground beef makes the finished dish less greasy and easier to serve. If you use a richer blend, do not skip the step of tilting the crock and spooning off the excess fat before adding the cheese.
Let It Rest Briefly: After cooking, let the casserole sit uncovered for 5 to 10 minutes before scooping. That short rest helps the layers settle and makes serving neater.
Try a Topping Bar: Set out bowls of sour cream, chopped cilantro, diced avocado, sliced green onions, or crushed tortilla chips so everyone can dress up their own serving. It is an easy way to stretch a simple supper into something that feels special.