Crockpot Beef Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 439.7
  • Total Fat: 12.7 g
  • Cholesterol: 18.3 mg
  • Sodium: 1,273.1 mg
  • Total Carbs: 60.3 g
  • Dietary Fiber: 10.1 g
  • Protein: 20.8 g

View full nutritional breakdown of Crockpot Beef Enchilada Casserole calories by ingredient


Introduction

Adapted from Betty Crocker Adapted from Betty Crocker
Number of Servings: 12

Ingredients

    1 pound 93% Lean Ground Beef
    1 cup, chopped Onions, raw
    1 clove Garlic
    1 can Enchilada Sauce
    1 can Kidney Beans
    2 cup kernels Yellow Sweet Corn, Frozen
    2 cup Beans, black
    12 tortilla, medium (approx 6" di Flour Tortillas
    1.5 cup Kraft Shredded 2% Mexican Four Cheese blend

Directions

In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.

In a separate bowl, combine the soup and enchilada sauce.

Spray slow cooker with cooking spray. Assemble the casserole in layers beginning with beef. Then a layer of tortillas, two side by side (some overlap may occur). On top of the tortillas, layer 1/2 of the corn, kidney beans, and black beans. Top with the sauce mixture. Repeat layers again, topping with a final layer of tortillas and the cheese.

Cook on high for 3 1/2 hours

I typically split this recipe into two crockpots, freezing one for later.

Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user MDMAEDER.