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Slow-Cooked Enchilada Casserole Recipe
Slow-Cooked Enchilada Casserole Recipe photo by Taste of Home

Slow-Cooked Enchilada Casserole Recipe

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Tortilla chips and a side salad turn this casserole into a mouthwatering meal. - Denise Waller, Omaha, Nebraska
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES: 6 servings


  • 1 pound ground beef
  • 2 cans (10 ounces each) enchilada sauce
  • 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
  • 1/4 teaspoon salt
  • 1 package (8-1/2 ounces) flour tortillas, torn
  • 3 cups (12 ounces) shredded cheddar cheese


  1. In a skillet, cook beef over medium heat until no longer pink; drain. Stir in enchilada sauce, soup and salt.
  2. In a 3-qt. slow cooker, layer a third of the beef mixture, tortillas and cheese. Repeat the layers twice. Cover and cook on low for 6-8 hours or until heated through. Yield: 6 servings.
Originally published as Enchilada Casserole in Taste of Home Ground Beef Cookbook 1999, p62

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Reviewed Jan. 7, 2012

"We have made this several times and love it. This time we made it in the oven. We just layered it in a dutch oven and cooked at 300 degrees for 1 1/2 hours. Still amazing and allows for dinner without planning ahead."

Reviewed Nov. 29, 2010

"In our house my husband does the cooking, not me. But I thought this recipe sounded good, and looked easy enough. I tried it out, on a busy day. And the fact that you can leave it in the crockpot, and come home to dinner was ideal. My whole family loved it, and I was quite proud!"

Reviewed Jan. 18, 2010

"tastes like soup can special"

Reviewed Feb. 19, 2009

"I used green enchilada sauce. Good"

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