Crockpot Stacked Beef & Red Chile Enchilada Casserole Step-by-step instructions

Before you start

Before starting, brown the ground beef in a large skillet over medium-high heat, breaking it up into crumbles, until fully cooked and no pink remains. Drain any excess fat.

Cut the corn tortillas into quarters and set aside. Drain and rinse the black beans. Have the enchilada sauce, shredded cheddar, and Oaxaca cheese measured and ready. The slow cooker should be clean and dry.

Instructions

Brown and Prep

1. 1Brown the Beef
   In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spatula, until browned and no longer pink. Drain any excess fat. Season lightly with salt and pepper if desired.
   Look for The beef is browned and crumbly, with no pink remaining.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not overcook; the beef will continue cooking in the slow cooker.
2. 2Prep the Tortillas
   Stack the corn tortillas and cut them into quarters. Set aside. Drain and rinse the black beans in a colander and set aside.
   Look for Tortillas are in even quarters and beans are drained.
   Tip If tortillas are dry, warm them briefly in a microwave to make them pliable.

The ground beef is browned and crumbly, with no pink remaining. The tortillas are cut into even quarters, and the black beans are drained and rinsed. The slow cooker is ready to be layered.

Layer and Slow Cook

3. 3Layer the Casserole
   Spread about 1/2 cup of the enchilada sauce on the bottom of the slow cooker. Layer with one-third of the browned beef, one-third of the tortilla quarters, one-third of the black beans, and one-third of the cheddar cheese. Repeat the layers twice more, ending with a final layer of sauce and cheddar cheese.
   Look for The slow cooker is filled with neat layers of beef, tortillas, beans, and cheese.
   Tip Press down gently on each layer to help it compact for even cooking.
4. 4Slow Cook on Low
   Cover the slow cooker and set to LOW. Cook for 4 hours, until the sauce is bubbly and the cheese is melted. During the last 30 minutes, sprinkle the Oaxaca cheese over the top and continue cooking uncovered to allow it to blister and brown in spots.
   Look for The edges are bubbling and the top is golden with melted cheese.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Resist lifting the lid during cooking to keep the heat steady.

The slow cooker is filled with neat layers of beef, tortillas, beans, and cheese. After 4 hours on LOW, the sauce is bubbling and the cheese is melted. The Oaxaca cheese on top is blistered and golden in spots.

Rest and Serve

5. 5Let Rest and Serve
   Turn off the slow cooker and let the casserole rest for 10 minutes before serving. Use a spatula to cut and lift out portions onto plates. Drizzle with Mexican crema, scatter with diced avocado and chopped cilantro, and serve with lime wedges for squeezing.
   Look for The casserole holds its shape when sliced, with visible layers.
   Tip Resting helps the layers set so the casserole is easier to serve.

The casserole has rested for 10 minutes and holds its shape when sliced. The top is golden and slightly crisp, and the layers are distinct. Toppings are ready for serving.

Common mistakes

Avoid lifting the lid during the 4-hour cooking time, as this releases heat and extends cooking. Do not overfill the slow cooker—leave at least an inch of headspace to prevent overflow.

If the casserole seems too loose after cooking, let it rest longer; the tortillas will continue absorbing sauce. Be careful not to over-brown the beef initially, as it will cook further in the slow cooker and could dry out.

How to tell it’s done

The casserole is done when the sauce is bubbling around the edges and the cheese is fully melted and golden in spots.

The internal temperature of the beef should reach at least 160°F (71°C) as measured with an instant-read thermometer.

The layers will have melded together, and the tortillas will be soft. Let it rest for 10 minutes before serving to allow the casserole to set and make slicing easier.

• Ground meat: 160°F (71°C) in the thickest part