Ingredients
Scale
- 1 1/2 pounds lean ground beef
- 1 packet taco seasoning
- 1 (15 ounce) can beans, drained and rinsed
- 1 (28 ounce) jar enchilada sauce
- 1 (4 ounce) can green chilies
- 1 white onion, diced
- 10 (6 inch) corn tortillas, cut into wedges
- 1 1/2 cup shredded Mexican cheese
- chopped cilantro, for garnish
- pico de gallo, for garnish
- sour cream, for garnish
Instructions
- Cook ground beef in a large skillet over medium-high heat until browned, about 7 minutes. Season with taco seasoning.
- Transfer the beef to your slow cooker. Add the enchilada sauce, beans, green chilies, and onion. Stir to combine.
- Cover the slow cooker and cook on Low for 3 to 4 hours.
- Stir in half of the tortilla wedges and half of the shredded cheese. Top with the remaining tortilla wedges and cheese.
- Cover and cook on High until the cheese is melted, about 30 minutes more.
- Garnish with cilantro, pico de gallo, and sour cream before serving.
Notes
- Use any beans you like, such as black or pinto beans.
- For crispier tortillas, add them only in the last 30 minutes of cooking.
- You can use flour tortillas instead of corn.
- Let the casserole sit for 10 minutes before serving to set.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 480
- Sugar: 8g
- Sodium: 1420mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 85mg