You’re About to Make the Laziest, Most Delicious Enchilada Casserole Ever

Imagine this: tender beef, melty cheese, and spicy enchilada sauce layered into a dish so good, it’ll make your slow cooker your new best friend. No fuss, no fancy techniques—just dump, cook, and devour. This isn’t gourmet.

It’s better. It’s the kind of meal that makes weeknights feel like cheat days. And the best part?

You’ll have leftovers for days (if it lasts that long). Ready to turn your kitchen into a Mexican restaurant? Let’s go.

Why This Recipe Slaps

discover exactly how to eat in a way that BOOSTS your metabolism, balances hormones, FIGHTS stubborn belly fat, heals your gut, and increases your energy, regardless of your "bad genetics".

First, it’s stupidly easy.

You don’t even need to pre-cook the beef—just layer everything and let the slow cooker work its magic. Second, it’s customizable. Hate beans?

Ditch ’em. Love heat? Add jalapeños.

Third, the flavors meld together like a well-rehearsed boy band: perfectly in sync. And finally, it’s a crowd-pleaser. Kids, adults, even that picky aunt—everyone comes back for seconds.

Ingredients (Because You Can’t Wing This)

• 1.5 lbs ground beef (or turkey for a lighter option)
• 1 packet taco seasoning (or make your own if you’re fancy)
• 1 can black beans, drained and rinsed
• 1 can corn, drained (or frozen if you’re extra)
• 10 corn tortillas, cut into strips
• 2 cups enchilada sauce (store-bought or homemade)
• 3 cups shredded cheese (cheddar, Monterey Jack, or a mix)
• 1/2 cup sour cream (optional, but highly recommended)
• Toppings: cilantro, avocado, lime, etc.

Step-by-Step Instructions (a.k.a.

How to Look Like a Pro)

1. Brown the beef. Throw it in a skillet with the taco seasoning until cooked. Drain the grease unless you enjoy unnecessary calories.
2. Layer like your life depends on it.
   

   Start with a bit of enchilada sauce at the bottom of the slow cooker. Add tortilla strips, beef, beans, corn, more sauce, and cheese. Repeat until you run out of ingredients.

   
   
3. Cook on low for 4 hours.
   

   Or high for 2 if you’re impatient. The cheese should be bubbly, and the tortillas soft but not mushy.

   
   
4. Top and serve. Dollop with sour cream, sprinkle cilantro, and pretend you worked harder than you did.

Storage Instructions (Because Leftovers Are Life)

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

Reheat in the microwave or oven—just add a splash of water to keep it moist. Want to freeze it? Portion it out and freeze for up to 3 months.

Thaw overnight in the fridge before reheating.

Why This Recipe Is a Win

discover exactly how to eat in a way that BOOSTS your metabolism, balances hormones, FIGHTS stubborn belly fat, heals your gut, and increases your energy, regardless of your "bad genetics".

It’s budget-friendly, feeds a crowd, and requires zero culinary skills. Plus, it’s packed with protein and fiber (thanks, beans). And let’s be real—anything covered in cheese is automatically a win.

Even your gym trainer would approve (maybe).

Common Mistakes to Avoid (Unless You Like Disappointment)

• Overloading the slow cooker. Leave some space for the heat to circulate.
• Using flour tortillas. They turn to glue.
  

  Stick with corn.

  
  
• Skipping the sauce layer at the bottom. This prevents sticking and adds flavor.
• Overcooking. 4 hours on low is plenty. Any longer, and you’ll have beef jerky casserole.

Alternatives (For the Rebellious Cook)

Swap beef for shredded chicken, ground turkey, or even lentils for a vegetarian twist.

Use green enchilada sauce instead of red, or add diced green chiles for extra kick. No slow cooker? Bake it at 375°F for 30 minutes in a casserole dish.

FYI, it’ll still taste amazing.

FAQs (Because Someone Always Asks)

Can I make this ahead of time?

Absolutely. Assemble it, refrigerate overnight, and cook it the next day. Add 30 extra minutes to the cooking time if it’s cold from the fridge.

Can I use flour tortillas?

Technically, yes.

But they’ll turn into a soggy mess. Corn tortillas hold up better. IMO, it’s worth the extra trip to the store.

What if I don’t have taco seasoning?

Mix 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, and a pinch of salt.

Boom. DIY taco seasoning.

Can I add rice?

Sure, but cook it first. Uncooked rice will steal all your liquid and leave you with a dry, sad casserole.

Final Thoughts

This slow cooker beef enchilada casserole is the ultimate lazy-day meal.

It’s flavorful, filling, and foolproof. Whether you’re feeding a family or meal prepping for the week, this dish delivers. Now go forth and conquer dinner—with minimal effort.

discover exactly how to eat in a way that BOOSTS your metabolism, balances hormones, FIGHTS stubborn belly fat, heals your gut, and increases your energy, regardless of your "bad genetics".