Crockpot Enchilada Mexican Casserole
A delicious Mexican Enchilada Flavored Casserole in the Crockpot.
- crockpot or slow cooker
- large skillet
- 2 lbs ground beef
- 1 onion, chopped
- 1/4 cup water
- 3 TBS taco seasoning or 1 packet
- 2 (10 oz) cans mild red enchilada sauce
- 1 (14 oz) can rotel tomatoes
- 1 (14 oz) can diced tomatoes
- 1 (15oz) can corn, drained
- 1 (8oz) can sliced olives, drained
- 20 corn tortillas (cut into quarters)
- 12 oz shredded cheddar cheese
- green onions, sour cream & cilantro for garnish
- In a large skillet over medium high heat, cook ground beef and onion until ground beef is no longer pink and onion is softened. Drain any excess grease.
- Stir in 1/4 cup of water and 1 packet or 3 TBS taco seasoning. (search for my recipe Homemade Taco Seasoning, for your own blend)
- Stir in rotel tomatoes, diced tomatoes and enchilada sauce. Cook for 2-3 minutes. Turn off heat.
- Spray inside of crockpot with a non-stick cooking spray. Place 1 layer of quartered tortillas into bottom of crockpot, overlapping if necessary. Spoon in 1/3 of the meat mixture over the tortillas evenly.
- Sprinkle 4 oz of shredded cheese over meat mixture. Place another layer of quartered tortillas to cover the cheese. Pour 1/2 can of corn over tortillas. Pour 1/2 can of olives over tortillas. Place 4 oz of cheese over corn and olives.
- Place another layer of tortillas over cheese. Add 1/3 of meat mixture over tortillas. Top with a layer of tortillas. Put rest of meat mixture, corn and olives on top of tortillas. Place 4 oz of cheese on top.
- Cover crockpot with lid and cook for 2-3 hours on high or 4-6 hours on low. Turn off crockpot and all casserole to sit for 30 minutes before scooping. Garnish with green onion slices, sour cream and/or cilantro.