Dinner

Crockpot Beef Enchilada Casserole is for Dinner.

Crockpot Beef Enchilada Casserole takes 20 minutes to prepare.

Crockpot Beef Enchilada Casserole takes 210 minutes to cook.

Crockpot Beef Enchilada Casserole makes 12 servings.

The ingredients for Crockpot Beef Enchilada Casserole are:

1 pound 93% Lean Ground Beef
1 cup, chopped Onions, raw
1 clove Garlic
1 can Enchilada Sauce
1 can Kidney Beans
2 cup kernels Yellow Sweet Corn, Frozen
2 cup Beans, black
12 tortilla, medium (approx 6" di Flour Tortillas
1.5 cup Kraft Shredded 2% Mexican Four Cheese blend

Here is how you make Crockpot Beef Enchilada Casserole:

In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.In a separate bowl, combine the soup and enchilada sauce.Spray slow cooker with cooking spray. Assemble the casserole in layers beginning with beef. Then a layer of tortillas, two side by side (some overlap may occur). On top of the tortillas, layer 1/2 of the corn, kidney beans, and black beans. Top with the sauce mixture. Repeat layers again, topping with a final layer of tortillas and the cheese.Cook on high for 3 1/2 hoursI typically split this recipe into two crockpots, freezing one for later.Serving Size: Makes 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user MDMAEDER.

The nutritional information for Crockpot Beef Enchilada Casserole is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 439.7

• Total Fat: 12.7 g
• Cholesterol: 18.3 mg
• Sodium: 1,273.1 mg
• Total Carbs: 60.3 g
• Dietary Fiber: 10.1 g
• Protein: 20.8 g

Crockpot Beef Enchilada Casserole is Mexican cuisine.