Crockpot Beef Enchilada Casserole

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Why You’ll Love This Recipe

  • Effortless Preparation: Utilizing a slow cooker simplifies the cooking process, allowing you to set it and forget it until mealtime.

  • Rich, Tender Beef: Slow-cooked beef becomes incredibly tender, absorbing the robust flavors of the enchilada sauce and spices.

  • Balanced Nutrition: With high protein content and controlled carbohydrates, this casserole fits well into various dietary plans.

Ingredients

  • 2 pounds top round roast or steak, cut into thirds
  • 1 tablespoon chili powder (a mix of chipotle and ancho chile powders is recommended)
  • 1 tablespoon dried Mexican oregano
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 15 oz can fire-roasted crushed tomatoes
  • 1 1/2 cups chicken or beef bone broth
  • 8 corn tortillas, cut into strips
  • 6 oz freshly grated Colby Jack or Pepper Jack cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Cooking Liquid: In your slow cooker, combine chili powder, Mexican oregano, onion powder, garlic powder, kosher salt, ground cumin, black pepper, fire-roasted crushed tomatoes, and bone broth. Stir until well mixed.

  2. Add the Beef: Place the cut top round roast into the slow cooker, ensuring it’s submerged in the sauce mixture.

  3. Slow Cook: Cover and cook on low for 8-10 hours or on high for 5-7 hours, until the beef shreds easily with forks.

  4. Shred the Beef: Once tender, shred the beef directly in the slow cooker using two forks.

  5. Incorporate Tortillas and Cheese: Add the tortilla strips and half of the grated cheese to the shredded beef. Gently fold to combine.

  6. Finish with Cheese: Sprinkle the remaining cheese over the top of the mixture.

  7. Melt the Cheese: Cover the slow cooker and let it sit on the warm setting for about 15-20 minutes, or until the cheese has melted.

  8. Serve: Garnish with fresh cilantro, sliced jalapeños, lime wedges, and a drizzle of Mexican crema or nonfat Greek yogurt, if desired.

Servings and Timing

  • Servings: This recipe yields approximately 8 servings.
  • Preparation Time: 10 minutes
  • Cooking Time: 8-10 hours on low or 5-7 hours on high

Variations

  • Protein Alternatives: Substitute beef with chicken thighs or breasts for a lighter version.
  • Vegetarian Option: Replace meat with a combination of black beans, corn, and sautéed vegetables like bell peppers and onions.
  • Spice Level: Adjust the heat by using mild or hot chili powders and adding diced jalapeños or green chilies.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Place cooled casserole portions in freezer-safe containers and freeze for up to 3 months.
  • Reheating: Thaw frozen portions overnight in the refrigerator. Reheat in the microwave or oven until warmed through.

FAQs

What cut of beef is best for this casserole?

Lean cuts like top round roast, eye of round, or bottom round roast work well due to their lower fat content and tenderness after slow cooking.

Can I use flour tortillas instead of corn tortillas?

Yes, but corn tortillas are traditional and hold up better in slow-cooked dishes, adding authentic flavor and texture.

How can I make this dish spicier?

Incorporate hotter chili powders, add diced jalapeños, or use spicy enchilada sauce to increase the heat level.

Is it possible to prepare this casserole in the oven?

While designed for a slow cooker, you can bake it in an oven-safe dish at 325°F (165°C) for 2-3 hours, ensuring the beef becomes tender.

What toppings pair well with this casserole?

Sour cream, diced avocados, chopped green onions, sliced black olives, and shredded lettuce are excellent choices.

Can I add beans to this recipe?

Certainly! Adding black beans or pinto beans can enhance the dish’s heartiness and nutritional profile.

How do I prevent the casserole from becoming too soggy?

Ensure not to over-layer the tortillas and use the recommended amount of liquid to maintain the desired consistency.

What’s the best way to shred the beef?

After cooking, use two forks to pull apart the beef into shreds directly in the slow cooker.

Can I prepare this recipe ahead of time?

Yes, you can assemble the ingredients in the slow cooker insert, refrigerate overnight, and start cooking the next day.

How do I store and reheat leftovers?

Store in airtight containers in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the microwave or oven until hot.

Conclusion

Crockpot Beef Enchilada Casserole is a hassle-free, flavorful dish that brings the comfort of enchiladas to your table with minimal effort. Perfect for busy weeknights, family dinners, or meal prepping, this recipe guarantees tender beef, melted cheese, and satisfying flavors in every bite. Give it a try, and enjoy a hearty, homemade meal with ease!

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Crockpot Beef Enchilada Casserole

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  • Author: Isabella
  • Total Time: 8 hours 10 minutes – 10 hours 10 minutes
  • Yield: 8 servings
  • Diet: Gluten Free
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Description

This Crockpot Beef Enchilada Casserole is a delicious and easy slow cooker meal, combining tender shredded beef, flavorful enchilada sauce, corn tortillas, and gooey melted cheese. Perfect for busy weeknights, this set-it-and-forget-it dish delivers all the classic enchilada flavors without the hassle of rolling tortillas.

Ingredients

  • 2 pounds top round roast or steak, cut into thirds
  • 1 tablespoon chili powder (a mix of chipotle and ancho chile powders recommended)
  • 1 tablespoon dried Mexican oregano
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 15 oz can fire-roasted crushed tomatoes
  • 1 1/2 cups chicken or beef bone broth
  • 8 corn tortillas, cut into strips
  • 6 oz freshly grated Colby Jack or Pepper Jack cheese

Instructions

  • Prepare the Cooking Liquid: In your slow cooker, mix chili powder, oregano, onion powder, garlic powder, salt, cumin, black pepper, crushed tomatoes, and broth. Stir well.
  • Add the Beef: Place the roast into the slow cooker, ensuring it is fully submerged in the sauce mixture.
  • Slow Cook: Cover and cook on low for 8-10 hours or high for 5-7 hours, until the beef is fork-tender.
  • Shred the Beef: Using two forks, shred the beef directly in the slow cooker.
  • Incorporate Tortillas and Cheese: Add the tortilla strips and half of the cheese, gently folding them into the mixture.
  • Top with Cheese: Sprinkle the remaining cheese over the casserole.
  • Melt the Cheese: Cover and let sit on the warm setting for 15-20 minutes until the cheese is fully melted.
  • Serve: Garnish with fresh cilantro, sliced jalapeños, lime wedges, and a drizzle of Mexican crema or nonfat Greek yogurt. Enjoy!

Notes

  • Protein Alternatives: Use chicken thighs or breasts for a lighter version.
  • Vegetarian Option: Replace the beef with black beans, corn, and sautéed bell peppers.
  • Spice Level: Adjust heat with mild or hot chili powders and diced jalapeños.
  • Storage: Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 8-10 hours (low) or 5-7 hours (high)
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Mexican, Tex-Mex

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