Easy 5-Ingredient Slow Cooker Beef Enchilada Stack
When life gets busy, this slow cooker beef enchilada stack delivers all the bold, comforting flavors of classic enchiladas without the time-consuming rolling. Inspired by Mexican night favorites and Midwest practicality, this layered enchilada casserole is built like a lasagna using corn tortillas, seasoned ground beef, rich enchilada sauce, and melty cheese.
Perfect for busy weeknights, family dinners, or meal prep, this recipe uses just 5 simple ingredients and lets the crockpot do all the work. It’s hearty, budget-friendly, and filling exactly the kind of cozy slow cooker meal that makes the house smell amazing while you get on with your day.
Why You’ll Love This Slow Cooker Enchilada Stack:
Only 5 ingredients simple pantry staples
No rolling enchiladas easy layered casserole method
Hands-off slow cooker recipe perfect for busy days
Family-friendly Mexican dinner everyone loves
Great for leftovers & meal prep reheats beautifully
Budget-conscious stretches one pound of ground beef
Servings: 6
Cook Time: 3–4 hours (LOW) or 2 hours (HIGH)
Ingredients:
1 pound ground beef, browned and drained
2 (10-ounce) cans red enchilada sauce
2 cups shredded Mexican blend or cheddar cheese, divided
12 small corn tortillas (street-size) or 8 regular tortillas, halved
1 small onion, finely chopped (optional)
Instructions:
Cook the ground beef in a skillet over medium heat until no longer pink. Drain excess grease. If using onion, stir it into the hot beef and cook 2–3 minutes until slightly softened.
Lightly grease a 4–6 quart slow cooker. Spread 2–3 tablespoons of enchilada sauce on the bottom to prevent sticking.
Add a layer of corn tortillas, tearing as needed. Top with one-third of the beef, one-third of the enchilada sauce, and one-third of the cheese.
Repeat the tortilla, beef, sauce, and cheese layers two more times, finishing with cheese on top.
Cover and cook on LOW for 3–4 hours or HIGH for 2 hours, until hot, bubbly, and melted.
Let sit for 10–15 minutes before slicing or scooping. Serve warm with optional toppings like sour cream, green onions, or chopped tomatoes.
Tips, Variations & Make-It-Your-Own Ideas:
Add black beans or pinto beans to stretch the meal further
Use mild enchilada sauce for kids or medium/hot for spice lovers
Swap half the beef for shredded chicken or leftover roast
Corn tortillas give the best texture, but flour tortillas work if needed
Leftovers taste even better the next day perfect for easy lunches
