Slow Cooker Beef Enchilada Casserole

Scott's Meal Deal for the week of January 20, 2026 to January 26, 2026

1 1/2 pounds ground beef

4 Tbsp. Karns taco seasoning

1 (15 oz.) can black beans, drained and rinsed

2 (10 oz.) cans enchilada sauce

1 (4 oz.) can green chilies

1 white onion, diced

10 (6") corn tortillas, cut into wedges

1 1/2 cup shredded Mexican cheese

Garnish - chopped cilantro, pico de gallo, and sour cream

For easy clean up, use a slow cooker liner.

Cook ground beef in a large skillet over medium-high heat until browned, about 7 minutes. Season with taco seasoning.

Transfer beef mixture to the slow cooker. Add enchilada sauce, beans, green chilies, and onion, and stir to combine.

Cover and cook on Low for 3 to 4 hours.

Stir in 1/2 of the tortilla wedges and 1/2 of shredded cheese. Top with remaining tortilla wedges and cheese. Cover and cook on High until cheese is melted, about 30 minutes more.

Garnish with cilantro, pico de gallo, and sour cream.