Crockpot Enchilada Mexican Casserole


Crockpot Enchilada Mexican Casserole

A delicious Mexican Enchilada Flavored Casserole in the Crockpot.
Course Crockpot
Cuisine Mexican
Author Catherine’s Plates


  • 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.

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