Crockpot Stacked Beef & Red Chile Enchilada Casserole Tips, FAQ & printable recipe

Tips for success

For the best texture, let the casserole rest for at least 10 minutes after cooking. This allows the layers to set so each serving holds together nicely.

Use a wide spatula to lift out portions, and be careful when transferring to plates—the casserole is tender and may want to fall apart, which is fine for a rustic presentation.

Customize the heat level by choosing a mild or hot enchilada sauce. For extra smokiness, add a teaspoon of smoked paprika to the beef while browning.

The black beans can be omitted or replaced with pinto beans if desired. For a vegetarian version, substitute the beef with an extra can of beans and a cup of sautéed mushrooms.

Variations

• Chicken Enchilada Casserole: Replace the ground beef with 2 pounds of cooked, shredded chicken. Skip the browning step and layer the chicken directly. Cook the same way, ensuring the chicken reaches 165°F (74°C).
• Vegetarian Black Bean Casserole: Omit the beef and add an extra can of black beans plus 2 cups of sautéed bell peppers and onions. The layers will be a bit more delicate, so let the casserole rest longer before serving.
• Spicy Chorizo Version: Use 2 pounds of fresh Mexican chorizo instead of ground beef. Brown the chorizo in a skillet, breaking it into crumbles, and drain excess fat. Proceed with the recipe as written.
• Green Chile Twist: Swap the red enchilada sauce for a green tomatillo sauce and add a can of diced green chiles. The flavor will be brighter and less smoky, with a tangy kick.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze cooled portions in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or warm the entire casserole in a 350°F (175°C) oven for 20-25 minutes, until heated through.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The casserole will thicken as it cools; reheat gently in the microwave or on the stovetop with a splash of water or extra sauce to loosen it.

The casserole can be assembled up to 24 hours in advance. Layer all ingredients in the slow cooker insert, cover, and refrigerate. When ready to cook, add an extra 30 minutes to the cooking time since the ingredients start cold.

Serving ideas

Serve the casserole hot, straight from the slow cooker, with a generous drizzle of Mexican crema and a scattering of diced avocado and fresh cilantro.

Lime wedges on the side add a bright, citrusy finish that cuts through the richness. This dish is hearty enough to be a main course on its own, but it also pairs well with a simple green salad or Mexican rice.

For a fun presentation, scoop the casserole onto individual plates and top with extra cheese, pickled onions, or sliced radishes.

Leftovers make excellent burrito bowls or taco fillings. The casserole is best enjoyed fresh, but it can be reheated in the microwave for a quick lunch the next day.

Frequently asked questions

Recipe card

Crockpot Stacked Beef & Red Chile Enchilada Casserole

Prep 20 minCook 4 hTotal 4 h 20 minServes 8

Ingredients

• 2 lb ground beef
• 3 cups roasted red guajillo enchilada sauce
• 12 corn tortillas, quartered
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Oaxaca cheese
• Mexican crema, for serving
• diced avocado, for serving
• chopped fresh cilantro, for serving
• fresh lime wedges, for serving

Instructions

1. 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.
2. Stack the corn tortillas and cut them into quarters. Set aside. Drain and rinse the black beans in a colander and set aside.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

640

Protein

34 g

Carbohydrates

32 g

Fat

40 g

Automatic estimate from the ingredient list, not laboratory-verified.