Slow Cooker Beef Enchilada Casserole

There is one thing I despise about slow cooker recipes and usually if it is part of the directions I say, “Meh” and move on to the next one – cooking of anything.

Isn’t the point of a slow cooker is that all you do is dump everything in it and it cooks everything over a certain period of time freeing you up to do other things like oh let’s say, studying, cleaning, taking the puppies for a walk, and other daily life errands?

So then why do most slow cooker recipes require cooking a few ingredients before assembling it in the slow cooker to then cook for like 4 – 8 hours? Couldn’t this be construed as over cooking? Or is it just an easy way of letting the flavors merge and become one happy amazing yummy thing?

Either way, I don’t approve of the precooking of anything if it is part of a slow cooker recipe. I think other than this time, I’ve only done it once. And I still didn’t understand why I was going to dirty an extra pan if the point of the slow cooker is one dish, hardly any clean up. Hell, if you buy the bloody liners to the slow cooker then there is no clean up. NONE! And who can say no to not having to wash dishes?

So to sum this rant up, having to cook before putting everything in the slow cooker negates the whole purpose of using a slow cooker.

But I still did it, and was pissed the whole time doing it.

You’ve probably noticed how there isn’t a picture. Two reasons – I couldn’t get a good picture of it that wasn’t primarily melted cheese and when I put it on the plate it fell apart and looked like dog food. Do you want me to post a picture of what looks to be dog food? I think not. Also, all the pictures I found we not appetizing at all. So I spared everyone. You are welcome.

Slow Cooker Beef Enchilada Casserole

1 pound ground beef, browned and drained
2 cups salsa
1/2 onion, chopped
1 garlic clove, chopped
1 teaspoon onion powder
1 10oz can of black beans, drained and rinsed
1/4 cup chopped cilantro
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon garlic powder
2 cups corn
5 corn tortillas
2 cups shredded cheddar cheese


Mix the beef, salsa, onion, garlic, cilantro,  onion powder, paprika, cayenne pepper, cumin and garlic powder together in bottom of slow cooker.

Spread evenly across bottom of slow cooker.

Spread the beans on top of beef mixture.

Dump the corn on top of beans.

Place the corn tortillas on top of the corn into a even layer.

Top with cheddar cheese.

Cover and cook on high for about 2 hours.

Makes 8.

This came out surprisingly well. I wasn’t too sure about the salsa or the tortillas.

It’s packed with protein and vegetables so its a well balanced meal.

But what really made it amazing was the combination of Mexican flavors. The cumin, the paprika, the cayenne pepper and the cilantro.

In the end it actually tastes like a beef enchilada. And it doesn’t take as long or needs that much patients because you aren’t taking the time to roll each enchilada.

I probably should have made some enchilada sauce to drizzle over it, but eh, maybe next time.


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