This Slow Cooker Beef Enchilada Casserole is a tasty and simple meal that's great for busy weeknights. In enchilada sauce, soft beef, black beans, corn, and green chilies are cooked together. Melted cheese is then melted on top of the dish to make it tasty and filling.
Ingredients: 1 lb beef stew meat. 1 can 10 oz red enchilada sauce. 1 can 4 oz diced green chilies. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn, drained. 1 cup shredded Mexican blend cheese. 1/2 cup chopped fresh cilantro. 1 teaspoon chili powder. 1 teaspoon ground cumin. Salt and pepper to taste. Cooking spray.
Instructions: In a slow cooker, combine beef stew meat, enchilada sauce, diced green chilies, black beans, corn, chili powder, cumin, salt, and pepper. Mix well to combine all ingredients. Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours, until beef is tender. Preheat oven to 375F 190C. Spray a 9x13 inch baking dish with cooking spray. Transfer the cooked beef mixture into the prepared baking dish. Top with shredded cheese. Bake in the preheated oven for 15-20 minutes, or until cheese is melted and bubbly. Garnish with chopped cilantro before serving.
Prep Time: 15 minutes
Cook Time: 360 minutes
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