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Crockpot Enchilada Casserole Recipe

Crockpot Enchilada Casserole recipe
The Typical Mom

Cheesy Crockpot enchilada casserole is comfort food times 1,000! Packed with ground beef, tomatoes and more the flavors are great for dinner.


1 lb ground beef (or spicy ground sausage, cooked and drained)
1 c quinoa
1/2 tsp garlic powder
15 oz black beans (1 can, rinsed and drained)
15 oz enchilada sauce (red, 1 can)
1 bell pepper (seeded and diced)
1 onion (diced)
15 oz diced tomatoes (1 can, do not drain)
4 oz green chiles (diced)
1/2 c beef broth
1 lime (juiced)
1 tbsp chili powder
1 tsp cumin
1 tsp coriander
salt and pepper to taste
1.5 c cheese (shredded, fiesta blend)


Spray non stick spray into slow cooker. On the stovetop brown ground beef with onions until meat is no longer pink, drain grease and put into Crockpot.
Add all other ingredients EXCEPT cheese. Stir together, close lid and cook 3 hours on high or 6 hours on low heat.
Stir in 1 cup of your cheese, it will melt quickly. Serve in bowls with remaining cheese sprinkled on the top of each bowl.
Garnish with slices of avocado, sour cream, fresh diced tomatoes, chopped cilantro, etc.

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