If you love one-pot meals, then you’ll definitely love this easy Beef Enchilada Casserole, made simply using beef stew meat, red enchilada sauce, Pace Picante salsa, fire-roasted green chiles, and cheese.

To make Beef Enchilada Casserole in your slow cooker or crockpot, just toss all the ingredients in, set it to low, and let it cook for 8 hours. Stir in tortilla strips and cheese during the last 30 minutes.

Who knew something this easy could taste like you slaved over the stove all day? Drop a comment below if you try it out—it’s seriously a game-changer for busy weeknights, and you’ll have everyone asking for seconds!

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Slow Cooker Beef Enchilada Casserole Ingredients

• 2 lbs of beef stew meat cubes
• 10 oz can (283 g) of red enchilada sauce
• 16 oz jar (454 g) of Pace Picante salsa (I prefer medium)
• 4 oz can (113 g) of fire-roasted green chiles
• 1 garlic clove, minced
• 1 white onion, diced
• 1 tsp of chili powder
• 1/2 tsp of cumin
• 1/4 tsp of pepper
• Corn tortillas, cut into strips
• 1 cup (225 g) of shredded cheese
• Chopped green onions, divided
• Diced tomatoes for garnish

How To Make Slow Cooker Beef Enchilada Casserole

1. Prep Your Ingredients: Get your beef stew meat cubes ready. Grab that can of red enchilada sauce, your favorite jar of salsa, and don’t forget the fire-roasted green chiles. Mince one garlic clove and dice that white onion.
2. Combine in Slow Cooker: Toss the beef into your slow cooker. Pour in the enchilada sauce and salsa. Add the green chiles, minced garlic, diced onion, chili powder, cumin, and pepper. Give everything a good stir to mix.
3. Slow Cook Magic: Cover the pot and set your slow cooker to low. Let it work its magic for 8 hours. Patience is key here; it’s all about that slow simmer.
4. Add the Extras: When time’s nearly up, cut the corn tortillas into strips. Throw them into the mix along with half of your shredded cheese and some green onions. Stir it all up and smooth it out with a spatula.
5. Cheese It Up: Top with the rest of the cheese. Put the lid back on and crank the heat to high for another 30 minutes.
6. Final Touches: Sprinkle the remaining green onions and some fresh diced tomatoes on top for that burst of color and freshness.
7. Serve and Savor: Dig in and enjoy the melty, beefy goodness of your slow-cooked enchilada casserole.

Can I prepare this Beef Enchilada Casserole ahead of time?

You bet! Assemble everything in the slow cooker insert the night before and store it in the fridge. Pop it in the cooker the next morning and let it do its thing. It’s a game-changer for busy days!

Recipe Tips

• Thicken it up: If your sauce feels a bit too runny after cooking, mix in a tablespoon of cornstarch dissolved in water. This will thicken it right up without changing the flavor.
• Layer it like lasagna: For a fun twist, try layering the ingredients like lasagna. Start with sauce at the bottom, then tortillas, then beef, and repeat. It turns out super neat and tidy!
• Low and slow is the way to go: Always use the low setting on your slow cooker for this recipe. It makes the beef incredibly tender and allows flavors to mingle like a good party.
• Sneak in some veggies: Want to make it healthier? Stir in some spinach or zucchini during the last hour of cooking. They’ll blend in so well, no one will notice the veggie sneak attack!

Recipe Variations

• Swap the beef: Not a fan of beef? No problem! Try using shredded chicken or pork for a tasty twist. Just cook it the same way and get ready for a flavor bomb.
• Spice things up: Add some extra heat with chopped jalapeños or a dash of hot sauce. It’s like giving your casserole a little pep talk before the big game.
• Go cheesy: Who doesn’t love more cheese? Throw in some extra Monterey Jack or a dollop of cream cheese for a creamy, dreamy casserole.
• Make it crispy: For a bit of crunch, top your casserole with crushed tortilla chips during the last few minutes of cooking. It’s like the cherry on top, but crunchier!

What To Serve With Beef Enchilada Casserole

Serve your Beef Enchilada Casserole with cilantro lime rice, zesty corn salad, creamy guacamole, charro beans, and crisp jicama slaw.

You can also pair it with refreshing cucumber tomato salad and pickled red onions for a touch of zest and color.

How To Store Leftover Beef Enchilada Casserole

In The Fridge:

Store leftover Beef Enchilada Casserole in an airtight container to keep it fresh. It stays good for up to 3 days when properly refrigerated. Make sure it cools down to room temperature before storing it to avoid moisture buildup.

In The Freezer:

This casserole does not freeze well due to the dairy and tortillas. Freezing might cause the textures to become soggy and unpleasant. It’s best enjoyed fresh or stored only in the fridge for a few days.

How To Reheat Leftover Beef Enchilada Casserole

Reheat your leftover Beef Enchilada Casserole in a preheated oven at 350°F for about 15 minutes, or until it’s heated through. Ensure it’s covered with foil to prevent it from drying out; or microwave it for quick reheating, using a microwave-safe dish and cover it loosely.

Check out More Slow Cooker Recipes:

• Slow Cooker Sweet Potato Casserole With Canned Yams
• Slow Cooker Tater Tot Chicken Casserole
• Slow Cooker Cheesy Kielbasa Hashbrown Casserole