Slow Cooker Enchilada Casserole

Slow Cooker Enchilada Casserole

by Shauna Webb


2 lbs. Ground beef
2 tsp cumin
2 tsp garlic powder
2 tsp oregano
1 pkg extra thin corn tortillas (12 ct)
1 lg can mild green enchilada sauce
1 lg can mild red enchilada sauce
Sliced olives *optional
Black beans *optional
Refried beans *(2 options, see below)
Shredded Mexican cheese blend





Brown ground beef. Drain. Add cumin, garlic powder, oregano. Mix in a bit of red and green enchilada sauce. Add black beans if desired.
Spray non-stick spray in crockpot liner.
1. Add a little bit of both red and green enchilada sauces, swirl to combine.
2. Layer with 4 corn tortillas.
3. Top with 1/3 beef mixture
4. Top with shredded cheese
5. Repeat with layers~sauces, beef, cheese, 4 tortillas until complete.
6. Cover & cook on high for 4 hours

*Can layer refried beans in the crockpot, as another layer if desired OR

*Reserve some enchilada sauces and heat up refried beans, topped with sauces and shredded cheese at serving time as a side dish

Serve with a green salad and Spanish rice, if desired

Shauna Webb lives in Nampa, ID with her husband Casey (an OR nurse), and their four Little Women. After teaching middle school and high school English, the Lord called Casey and Shauna into homeschooling, and they’re in their tenth year of this great adventure! Shauna is a Jesus-following wife, mother, “Suzie-Makeover,” homeschooling, coffee-drinking, chocolate-eating, laughter-loving, aspiring Proverbs 31 “Jill of all Trades.” You can join Shauna as she embarks on a pilgrimage to transform her life from the inside out, seeks to be a faithful keeper of home and hearth for the glory of God (while keepin’ it real!) at Mosaic Motherhood.

Committed to helping parents fulfill their God-given right and responsibility to educate their own children.