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  • Writer's pictureTips From Pips

Crockpot Beef Enchilada Casserole

Updated: Nov 11, 2022


  • 2lbs beef stew meat cubes

  • 10 oz. can red enchilada sauce

  • 10 oz. can diced tomatoes

  • 16 oz. jar medium salsa (I used organic chipotle & lime)

  • 4 oz. jar green chiles

  • 3 garlic cloves, minced

  • 1 medium yellow onion, diced

  • 1 tsp. chili powder

  • 1 tsp cumin

  • 12 soft corn tortillas, cut into strips

  • 2 cups shredded Colby jack cheese, divided

  • 1 cup shredded Mexican blend cheese

  • 1 cup cherry tomatoes, cut in half (optional)


1. Add the beef to the slow cooker. Add the enchilada sauce, diced tomatoes, salsa, green chiles, garlic, onion, chili powder and cumin. Stir.

2. Cover and cook on low for 8 hours.

3. When the cooking time is done; add the corn tortilla strips, along with 1 cup of the cheese. Stir and flatten out with a spatula. Sprinkle over remaining cheese.

4. Add the lid back on the slow cooker and continue cooking for 30 more minutes on high. Sprinkle with the tomatoes. (if desired)

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