Let the slow cooker do the work for you with these lazy cook enchiladas. Simply layer beans, meat, tortillas, cheese, and sauce, for the simplest delicious Crockpot Enchilada.
I can guarantee that unless I make a triple batch, we will have zero leftovers. Sometimes it’s worth making a triple batch so you can have leftover enchiladas with a fried egg in the morning. So good!
The process of frying tortillas and rolling them around filling is not difficult, but it does take some time. So on occasion, I go the lazy route. That would be this one.
Bean and Meat Crockpot Enchilada
Yes, you can make enchiladas in the crockpot! It’s super simple and perfect for potlucks or those days when you can’t be messing around the stove.
I have the cute casserole Crock-pot, but a regular slow cooker will work as well. Just layer in all the yummy ingredients you’d include in regular enchiladas. Turn on the slow cooker, and walk away. Just walk away.
Keep in mind that this is not a let-it-cook-all-day kind of slow cooker recipe. Depending on what setting you choose, your enchilada casserole will be ready in 2 to 4 hours. This makes it great for potluck events. Assemble before you go, plug it in when you get there. Depending on how long church or your whatever meeting is, your crockpot enchilada will be cooked!
How to make this good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
- Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the price of meat and cheese is key. Since you don’t need a lot of either, it makes it fairly economical from the get-go.
- Make your own enchilada sauce. It takes very few ingredients to make your own and it tastes amazing. Plus, it’s pretty cheap, too. Do this in advance, like make a bulk batch and freeze it in 2-cup-ish portions. This dish comes together quickly if you have this step already taken care of.
Tools I use to make it EASY:
- plastic cutting boards – I have blue boards for veggies and white boards for meat.
- Ergo Chef chef’s knife – I’ve had my set for several years and they work well.
- rubber spatula – I have two of these; I love them so much.
- box grater or food processor for cheese
- casserole slow cooker or a traditional one
- 2 1/4 cups enchilada sauce
- 8 to 12 corn tortillas
- 1 pound grated cheddar cheese
- 1 pound ground beef or turkey seasoned, browned and drained
- 1 can black beans drained and rinsed
- 1 small can sliced black olives
Spray the inside of the crock with nonstick cooking spray. Pour one-quarter cup enchilada sauce in bottom of crock and spread to cover.
Layer tortillas in the bottom of the crock, depending on the size of your crockpot. Layer with one-fourth cup each of cheese, ground beef, and black beans. Drizzle one-quarter cup enchilada sauce over top.
- Repeat layers until ingredients are used up, topping last tortilla with sauce and then cheese. Sprinkle black olives over top.
- Cook in slow cooker for 2 hours on high or 4 hours on low.
- Serve with toppings on the side.
Note: If you don’t have a crockpot, you can layer the ingredients in a greased 9×13-inch pan. Bake the casserole at 350 degrees for about 20 minutes until hot and bubbly.