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Crockpot Beef Enchilada Casserole
This enchilada casserole is the perfect way to recipe when you want to prep a hearty dinner in the morning. It's quick, easy, and slow cooks in layers of beans, beef, corn tortillas, enchilada sauce, cheese, and more.
Ingredients
- 2 tablespoons avocado oil
- 1 medium white onion diced
- 4 cloves garlic minced
- 12-16 ounces ground beef vegan or regular
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1 (15.5 ounce) can black beans or 1 1/2 cups cooked beans
- 1 can diced green chiles
- 15 ounces enchilada sauce
- 12-16 corn tortillas
- 2 cups shredded cheese for topping (vegan or regular)
- cilantro for topping
Instructions
- Heat the avocado oil in a large skillet over medium heat. Once hot, add in the onion, garlic, and vegan ground beef. Break up the beef with a rubber spatula and sauté until the beef begins to brown, about 3-4 minutes.
- Add the cumin, onion powder, chili powder, salt, and dried oregano. Sauté for another 1-2 minutes. Add the black beans and green chiles and stir to combine. Remove the enchilada mixture from the heat and mix in 1/2 cup of enchilada sauce.
- Add 3/4 cup of enchilada sauce to the bottom of the slow cooker and spread to cover evenly. Add 3-4 tortillas on top of the sauce in a single layer. Depending on the size and dimensions of your slow cooker, you may need to cut the tortillas in half. Add 1/3 of the beef mixture, then top with 1/2 cup of vegan cheese.
- Layer tortillas, beef mixture, and vegan cheese two more times then add a final layer of tortillas on top followed by the rest of the enchilada sauce. Top with a final 1/2 cup of vegan cheese (or more to your liking).
- Cover and slow cook on low for 4 hours or high for 2 hours.
- Once done, turn off the warm setting and allow the enchilada casserole to cool for 15 minutes before slicing and serving. Top with french cilantro and enjoy!
Freezing Instructions:
- Allow leftovers to cool completely then cut into individual portion sizes and freeze using freezer safe containers (I like to do this using my 2 cup Souper Cubes). Freeze for 1-2 months. Defrost in the refrigerator overnight or reheat from frozen in the oven. Reheat covered with foil at 350F for 20-50 minutes (closer to 50 mins if frozen solid).
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Notes
- Nutritional info will vary widely depending on vegan ground beef and vegan shredded cheese you use.
- I like to use Abbot's Butcher vegan ground beef for a healthier Whole 30 approved vegan beef.
Nutrition
Calories: 638kcal | Carbohydrates: 77g | Protein: 30g | Fat: 24g | Sodium: 1474mg | Fiber: 15g | Sugar: 7g
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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7 Comments
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If I want to cook this in the oven, what would you recommend
I should have commented sooner! I make this regularly as my family and I really enjoy this meal. I love that it’s easy to prepare and results in a perfect dinner that slices up nicely every time. Very flavourful. I normally use Impossible meat and Violife cheese. I’ve used a couple of brands of corn tortillas (which I forget the name of right now) and have not had an issue with any of them not holding up. I also forget the size of my crock pot, but it’s just a regular sort of one (not huge)- I modify the tortillas to fit it and it makes a good amount of food that fits the insert well (not too shallow or too high). I also enjoy this with a dollop of vegan sour cream on top. (Then i add the cilantro garnish.) Thanks for the recipe. I look forward to trying more of them!
Love vegan food
Nobody wants to look up a beef recipe to find it has all vegan ingredients
Yes we do. Try it 😉
Flavorful but the corn tortillas disintegrated and the dish was more of a nacho topping. Didn’t look very appealing.
Followed the recipe to a “tee” so I don’t know why it turned into a dip, rather than something to slice.
Hi Alice, sorry the final recipe wasn’t appealing looking. I hope it tasted better than it looked. As for the tortillas, what type of corn tortillas did you use? I find the thicker yellow corn tortillas from brands like Mi Rancho to hold up much much better than brands like Guerrero. I’ll add a recipe note for other readers too!