29+ Delightful Crockpot Beef Enchilada Recipes You’ll Love

If you’re a fan of flavorful and easy-to-make meals, then you’re in for a treat with these 29+ Crockpot Beef Enchilada Recipes! Beef enchiladas are a classic dish beloved by many for their rich, zesty flavors and comforting textures.

The beauty of using a slow cooker (or crockpot) is that it allows you to prepare these delicious meals with minimal effort and maximum flavor.

Whether you’re craving a traditional beef enchilada casserole, a creative beef enchilada dip, or even a hearty beef enchilada chili, these recipes offer a variety of options to suit your taste.

Best of all, the slow cooking process melds all the spices and ingredients together, creating a mouthwatering dish that’s perfect for any occasion—be it a cozy family dinner, a party appetizer, or a meal prepped for the busy week ahead.

In this post, we’ve compiled over 29 amazing crockpot beef enchilada recipes that will become your new go-to options for quick, flavorful meals.

Get ready to enjoy the bold and savory flavors of beef, enchilada sauce, and gooey melted cheese—all prepared effortlessly in your crockpot!

29+ Delightful Crockpot Beef Enchilada Recipes You’ll Love

These 29+ Crockpot Beef Enchilada Recipes prove that creating delicious, hearty meals doesn’t have to be complicated.

From traditional casseroles to creative twists like dips, meatballs, and even frittatas, these recipes offer a variety of ways to enjoy the rich and savory flavors of beef enchiladas.

The slow cooker makes the process effortless, letting you enjoy restaurant-quality dishes right at home with minimal prep and cleanup.

Whether you’re cooking for your family, hosting a gathering, or simply looking for comfort food with bold flavors, these recipes are sure to become your favorites.

So grab your crockpot, gather your ingredients, and get ready to fill your kitchen with the irresistible aroma of enchilada goodness.

Slow Cooker Beef Enchiladas with Red Sauce

A hearty, flavorful slow-cooked beef enchilada dish that combines tender beef, a rich red enchilada sauce, and gooey melted cheese. This recipe makes for a great family dinner or meal prep option, with a comforting and satisfying flavor.

• 2 lbs ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 can (10 oz) enchilada sauce (red)
• 1 can (4 oz) diced green chilies
• 10-12 corn tortillas
• 2 cups shredded cheddar cheese
• 1 cup sour cream (optional)
• Salt and pepper to taste

1. Brown the ground beef in a skillet over medium heat. Add the diced onion and minced garlic, cooking until softened.
2. Stir in the taco seasoning, enchilada sauce, and diced green chilies. Let the mixture simmer for about 5 minutes, allowing the flavors to combine.
3. Pour a thin layer of the beef mixture into the bottom of the slow cooker. Layer corn tortillas over the beef mixture, followed by a portion of the beef, and sprinkle with cheese. Repeat the layers, ending with cheese on top.
4. Cook on low for 4-6 hours, or until the cheese is melted and the flavors have melded together.
5. Top with sour cream before serving, if desired.

This Slow Cooker Beef Enchiladas with Red Sauce recipe is an easy way to make a flavorful, melt-in-your-mouth enchilada dish without the hassle. The slow cooking process allows the flavors to develop and create a rich, comforting meal. Perfect for busy nights, this recipe can be enjoyed with your favorite sides, like rice or a fresh salad, and will satisfy your cravings for a delicious Mexican-inspired dinner.

Crockpot Beef Enchilada Casserole

This beef enchilada casserole in the crockpot is a delicious, layered dish packed with savory flavors. It’s a great choice when you want the taste of traditional enchiladas with less work, and the slow cooker ensures a tender, juicy result every time.

• 1 lb ground beef
• 1 onion, chopped
• 1 can (10 oz) enchilada sauce
• 1 can (4 oz) diced green chilies
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 10 small flour tortillas, cut into strips
• 2 cups shredded Mexican blend cheese
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

1. Brown the ground beef in a skillet over medium heat. Add chopped onion and cook until softened. Stir in chili powder, cumin, salt, and pepper.
2. Add the enchilada sauce, green chilies, black beans, and corn to the beef mixture, stirring to combine.
3. Layer the bottom of your slow cooker with a few tortilla strips. Spread half of the beef mixture over the tortillas, followed by a sprinkle of cheese.
4. Repeat the layers, finishing with a generous layer of cheese on top.
5. Cook on low for 4-5 hours, or until the cheese is melted and bubbly, and the casserole is heated through.

This Crockpot Beef Enchilada Casserole brings all the flavors of classic enchiladas into one delicious, hearty casserole. It’s an easy recipe to assemble and leaves you with minimal cleanup, making it perfect for busy days or a family meal. The combination of beef, beans, cheese, and corn provides a rich and satisfying meal that everyone will love, and it can be enjoyed with your favorite toppings like sour cream, avocado, or fresh cilantro.

Crockpot Beef and Bean Enchiladas

A delightful twist on the classic beef enchilada, this recipe incorporates hearty beans for an extra layer of texture and flavor. The slow cooker ensures that every bite is tender, with a perfect balance of spices and savory ingredients.

• 1 lb ground beef
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (10 oz) red enchilada sauce
• 1 packet taco seasoning
• 1 cup diced green bell pepper
• 1 onion, chopped
• 10 corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1/2 cup sliced black olives (optional)
• 1/4 cup chopped green onions (optional)

1. Brown the ground beef in a skillet over medium heat, breaking it up as it cooks. Add the taco seasoning, bell pepper, and onion. Cook until the vegetables are tender and the beef is fully browned.
2. Stir in the kidney beans and enchilada sauce, mixing well. Let the mixture simmer for about 5 minutes.
3. Layer the slow cooker with tortillas, then add half of the beef and bean mixture. Sprinkle with cheese, then repeat the layering process, finishing with a generous layer of cheese on top.
4. Cover and cook on low for 4-6 hours, until the cheese is melted and bubbly.
5. Top with black olives and green onions before serving, if desired.

Crockpot Beef and Bean Enchiladas provide a comforting and filling meal with an added bonus of beans for extra protein and texture. The slow cooking method allows the ingredients to come together beautifully, creating a dish that’s full of rich flavors. Whether for a family dinner or a casual gathering, these enchiladas are sure to satisfy. Add some fresh toppings for a burst of flavor, and you’ve got a complete meal that everyone will enjoy.

Crockpot Beef Enchilada Skillet

A simpler, one-pot version of traditional beef enchiladas, this crockpot beef enchilada skillet is packed with all the flavors you love. It’s a perfect dish for anyone who wants a quick and satisfying meal without the need to roll individual enchiladas.

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (10 oz) enchilada sauce
• 1 can (4 oz) diced green chilies
• 1 cup frozen corn
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) diced tomatoes with green chilies
• 1 1/2 cups shredded cheddar cheese
• 1 cup tortilla chips, crushed
• Salt and pepper to taste

1. Brown the ground beef in a skillet, breaking it up into crumbles. Add the diced onion and minced garlic, cooking until softened.
2. Transfer the beef mixture to the slow cooker and stir in the enchilada sauce, green chilies, corn, black beans, and diced tomatoes. Season with salt and pepper.
3. Sprinkle crushed tortilla chips on top, then top with cheese.
4. Cook on low for 3-4 hours, or until the cheese is melted and bubbly.
5. Serve hot, garnished with additional tortilla chips or sour cream if desired.

This Crockpot Beef Enchilada Skillet is a no-fuss, one-pot wonder that delivers all the delicious flavors of traditional beef enchiladas in a more simplified form. The combination of crunchy tortilla chips, cheesy beef, and beans makes for a hearty, satisfying meal. Whether you’re craving something comforting or need a quick dinner option, this recipe will hit the spot.

Crockpot Beef Enchilada Soup

For a lighter, soup-inspired take on classic beef enchiladas, this crockpot beef enchilada soup delivers all the flavors in a delicious, brothy dish. It’s ideal for colder nights or when you want a comforting meal that’s not too heavy.

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (10 oz) red enchilada sauce
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) diced green chilies
• 4 cups beef broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 tsp cumin
• 1 tsp chili powder
• 1 cup shredded Mexican blend cheese
• Sour cream and cilantro for garnish

1. Brown the ground beef in a skillet, then add chopped onion and minced garlic, cooking until softened.
2. Transfer the beef mixture to the slow cooker. Add the enchilada sauce, diced tomatoes, green chilies, beef broth, black beans, corn, cumin, and chili powder. Stir to combine.
3. Cover and cook on low for 4-5 hours, or until the soup is hot and flavors have melded together.
4. Ladle into bowls and top with cheese, sour cream, and fresh cilantro.

Crockpot Beef Enchilada Soup is the perfect combination of comforting and flavorful, offering a cozy twist on the classic enchilada. This hearty soup is packed with beans, beef, and cheese, creating a filling meal that’s perfect for a winter night. Garnish it with sour cream and cilantro for an added burst of flavor, and enjoy a comforting, satisfying dish that’s easy to make.

Slow Cooker Beef Enchilada Stuffed Peppers

A low-carb twist on the classic beef enchilada, these slow cooker beef enchilada stuffed peppers are packed with savory ground beef, enchilada sauce, and cheese, all wrapped up in a tender bell pepper. It’s a healthy and flavorful meal that’s sure to satisfy.

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (10 oz) red enchilada sauce
• 1 can (4 oz) diced green chilies
• 4 large bell peppers, tops cut off and seeds removed
• 1 cup shredded Monterey Jack cheese
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

1. Brown the ground beef in a skillet, adding diced onion and garlic until softened.
2. Stir in the enchilada sauce, green chilies, chili powder, cumin, salt, and pepper. Let the mixture simmer for about 5 minutes.
3. Stuff each bell pepper with the beef mixture, pressing down to pack the filling in tightly.
4. Place the stuffed peppers in the slow cooker, standing up. Cover and cook on low for 4-5 hours, or until the peppers are tender.
5. About 15 minutes before serving, top the stuffed peppers with shredded cheese and continue cooking until melted.

These Slow Cooker Beef Enchilada Stuffed Peppers are a flavorful and healthy alternative to traditional beef enchiladas. The peppers add a delicious crunch and natural sweetness that pairs perfectly with the rich beef filling. This dish is a great option for anyone looking to enjoy the taste of enchiladas while keeping things light and low-carb.

Crockpot Beef Enchilada Tacos

If you love the bold flavors of beef enchiladas but want a more hands-on meal, these crockpot beef enchilada tacos are perfect. They combine the savory beef and enchilada sauce with taco shells, creating a fun and easy meal.

• 1 lb ground beef
• 1 packet taco seasoning
• 1 can (10 oz) red enchilada sauce
• 1 onion, diced
• 2 cloves garlic, minced
• 10 taco shells
• 2 cups shredded cheddar cheese
• Sour cream, salsa, and avocado for garnish

1. Brown the ground beef in a skillet and stir in taco seasoning, diced onion, and minced garlic. Cook until the onion is tender and the beef is fully browned.
2. Stir in the enchilada sauce, then transfer the beef mixture to the slow cooker. Cook on low for 3-4 hours to allow the flavors to combine.
3. Warm taco shells and fill each with the beef mixture. Top with shredded cheese and your favorite taco garnishes, like sour cream, salsa, and avocado.

Crockpot Beef Enchilada Tacos offer a delightful combination of the best of both enchiladas and tacos. The beef is tender and infused with rich enchilada sauce, while the taco shells add a fun twist. These tacos are easy to assemble and perfect for a casual family dinner, with all the flavors you love in every bite.

Slow Cooker Beef Enchilada Burritos

For a filling, handheld version of beef enchiladas, these slow cooker beef enchilada burritos are the perfect choice. They’re packed with beef, beans, and cheese, all wrapped in a soft tortilla for a delicious and portable meal.

• 1 lb ground beef
• 1 packet taco seasoning
• 1 can (10 oz) red enchilada sauce
• 1 can (15 oz) refried beans
• 1 cup shredded Mexican blend cheese
• 8 large flour tortillas
• 1/2 cup chopped green onions (optional)
• 1/2 cup sour cream (optional)

1. Brown the ground beef in a skillet and stir in taco seasoning. Add the enchilada sauce and simmer for a few minutes.
2. Stir in the refried beans, then transfer the beef and bean mixture to the slow cooker. Cook on low for 3-4 hours.
3. Warm the flour tortillas, then spoon the beef and bean mixture onto each tortilla. Sprinkle with cheese and roll up the burritos.
4. Serve with green onions and sour cream, if desired.

Slow Cooker Beef Enchilada Burritos offer a delicious, handheld version of the classic enchilada. With the combination of beef, beans, cheese, and the rich enchilada sauce, each bite is flavorful and satisfying. These burritos are perfect for meal prepping or a casual dinner, and the leftovers make for a tasty lunch the next day.

Crockpot Beef Enchilada Casserole with Green Sauce

This version of the classic beef enchilada casserole uses a tangy green enchilada sauce for a fresh twist. The slow cooker ensures that the layers of beef, sauce, and cheese meld together to create a comforting, cheesy casserole.

• 1 lb ground beef
• 1 can (10 oz) green enchilada sauce
• 1 can (4 oz) diced green chilies
• 1 cup frozen corn kernels
• 10-12 corn tortillas
• 1 1/2 cups shredded Mexican blend cheese
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste

1. Brown the ground beef in a skillet, then add cumin, garlic powder, salt, and pepper. Stir in the green enchilada sauce, green chilies, and corn. Let the mixture simmer for a few minutes.
2. Layer the slow cooker with tortillas, then add half of the beef mixture. Sprinkle with cheese, then repeat the layers, finishing with cheese on top.
3. Cook on low for 4-5 hours, or until the cheese is melted and the casserole is bubbling.

Crockpot Beef Enchilada Casserole with Green Sauce provides a refreshing alternative to the classic red sauce enchilada casserole. The green enchilada sauce adds a tangy, zesty flavor that perfectly complements the beef and cheese. This dish is easy to prepare, and the slow cooker does all the work, making it ideal for busy evenings.

Crockpot Beef Enchilada Pie

This Crockpot Beef Enchilada Pie is a layered casserole-style dish that combines beef, enchilada sauce, tortillas, and cheese to create a satisfying and comforting meal. It’s an easy-to-make recipe that doesn’t require the effort of rolling individual enchiladas.

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (10 oz) enchilada sauce
• 1 can (4 oz) diced green chilies
• 1 tsp chili powder
• 1 tsp cumin
• 10 small corn tortillas, torn into pieces
• 2 cups shredded cheddar cheese
• 1 cup sour cream (optional)
• Salt and pepper to taste

1. Brown the ground beef in a skillet over medium heat, adding chopped onion and garlic until softened. Stir in chili powder, cumin, salt, and pepper.
2. Add the enchilada sauce and diced green chilies to the beef mixture, stirring well to combine. Let it simmer for a few minutes.
3. Layer the bottom of the slow cooker with torn corn tortillas. Add half of the beef mixture, followed by a portion of the shredded cheese. Repeat the layers, finishing with cheese on top.
4. Cook on low for 4-6 hours, or until the cheese is melted and bubbly.
5. Serve with a dollop of sour cream, if desired.

Crockpot Beef Enchilada Pie is a hassle-free way to enjoy all the flavors of enchiladas in a comforting pie-like form. The layers of beef, tortillas, and cheese are perfectly cooked together, making it a rich and satisfying dish. The slow cooker ensures that all the flavors meld, and the top layer of cheese adds a delightful golden finish. It’s a great choice for weeknight dinners or meal prep.

Crockpot Beef Enchilada Quinoa

This healthier version of beef enchiladas uses quinoa as a base instead of tortillas. The quinoa adds a nutty flavor and protein boost, making this dish both nutritious and filling, while still delivering the classic enchilada taste.

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (10 oz) red enchilada sauce
• 1 can (4 oz) diced green chilies
• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste

1. Brown the ground beef in a skillet, then add the chopped onion and garlic, cooking until softened.
2. Stir in the enchilada sauce, green chilies, cumin, chili powder, black beans, and quinoa. Mix well to combine.
3. Transfer the mixture to the slow cooker and pour in 2 cups of water. Stir to combine and season with salt and pepper.
4. Cover and cook on low for 4-5 hours, until the quinoa is cooked and the flavors have melded.
5. Top with shredded Monterey Jack cheese and cook for an additional 15 minutes, until melted.

Crockpot Beef Enchilada Quinoa is a nutritious twist on the classic enchilada dish. The quinoa soaks up the flavorful enchilada sauce, while the ground beef, black beans, and cheese create a deliciously filling meal. This dish is an excellent option for those seeking a lighter, protein-packed alternative to traditional enchiladas, and it’s incredibly easy to make in the slow cooker.

Slow Cooker Beef Enchilada Mac and Cheese

For a cheesy, comforting twist on traditional enchiladas, this slow cooker beef enchilada mac and cheese combines tender pasta with the bold flavors of enchiladas. It’s a creamy, indulgent dish that is sure to be a crowd-pleaser.

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 can (10 oz) red enchilada sauce
• 1 can (4 oz) diced green chilies
• 2 cups elbow macaroni (uncooked)
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream (optional)
• Salt and pepper to taste

1. Brown the ground beef in a skillet, adding the diced onion and minced garlic. Cook until softened.
2. Stir in taco seasoning, enchilada sauce, and green chilies. Let it simmer for a few minutes.
3. Transfer the beef mixture to the slow cooker and add uncooked elbow macaroni, stirring to combine. Season with salt and pepper.
4. Pour in 1 1/2 cups of water and cover. Cook on low for 3-4 hours, or until the pasta is tender.
5. Stir in the shredded cheeses and sour cream (if using). Continue cooking for an additional 15 minutes until the cheese is melted.

Slow Cooker Beef Enchilada Mac and Cheese combines the creamy goodness of macaroni and cheese with the bold, spicy flavors of enchiladas. It’s a rich and cheesy dish that brings comfort to your table, with the perfect balance of heat and cheese. This dish is perfect for families or gatherings, and it’s a fun way to mix two beloved meals into one delicious bowl.

Crockpot Beef Enchilada Bake

A savory, casserole-style crockpot dish that layers beef, tortillas, and cheese for a perfect enchilada-inspired meal. This recipe is easy to assemble and ideal for busy nights when you crave the taste of enchiladas without the effort of rolling each one individually.

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (10 oz) red enchilada sauce
• 1 can (4 oz) diced green chilies
• 8 small flour tortillas
• 2 cups shredded cheddar cheese
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste

1. Brown the ground beef in a skillet, adding chopped onion and minced garlic. Cook until softened.
2. Stir in the enchilada sauce, green chilies, cumin, chili powder, salt, and pepper. Let the mixture simmer for a few minutes.
3. Layer the bottom of the slow cooker with torn flour tortillas, then add half of the beef mixture. Top with shredded cheese.
4. Repeat the layering process, finishing with cheese on top.
5. Cover and cook on low for 4-5 hours, until the cheese is melted and the casserole is bubbly.

Crockpot Beef Enchilada Bake is a comforting and delicious option for those who want the flavor of enchiladas without the hassle of assembling each one. The combination of beef, enchilada sauce, and melted cheese is perfect for a satisfying dinner. This dish is great for feeding a crowd or preparing in advance for busy weeks, offering a savory and cheesy meal that everyone will enjoy.

Crockpot Beef Enchilada Chili

For those who love chili and enchiladas, this Crockpot Beef Enchilada Chili is the perfect fusion of both dishes. Packed with beef, beans, and enchilada sauce, this chili is full of flavor and has just the right amount of spice to satisfy your taste buds.

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (10 oz) enchilada sauce
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• Shredded cheese and sour cream for topping (optional)

1. Brown the ground beef in a skillet, then add the chopped onion and garlic, cooking until softened.
2. Transfer the beef mixture to the slow cooker and stir in the enchilada sauce, kidney beans, black beans, diced tomatoes, chili powder, cumin, paprika, salt, and pepper.
3. Cover and cook on low for 4-5 hours, or until the chili is hot and the flavors have melded.
4. Serve with shredded cheese and sour cream, if desired.

Crockpot Beef Enchilada Chili is the ultimate comfort food, combining the rich flavors of enchiladas with the hearty, warming nature of chili. It’s an easy-to-make dish that’s perfect for a chilly evening or for feeding a group. The beans and beef add a satisfying texture, and the enchilada sauce brings a bold, zesty flavor. This chili is delicious as is or topped with your favorite garnishes.

Slow Cooker Beef Enchilada Rice

For a complete and hearty meal, this Slow Cooker Beef Enchilada Rice combines tender beef, rice, and a rich enchilada sauce. It’s a one-pot meal that’s easy to prepare and full of flavor, making it a great option for busy days.

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (10 oz) red enchilada sauce
• 1 cup long-grain rice, uncooked
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste

1. Brown the ground beef in a skillet, then add chopped onion and minced garlic. Cook until softened.
2. Stir in the enchilada sauce, cumin, chili powder, salt, and pepper. Let it simmer for 5 minutes.
3. Transfer the beef mixture to the slow cooker, adding the uncooked rice and black beans. Pour in 2 cups of water and stir to combine.
4. Cover and cook on low for 3-4 hours, or until the rice is tender and fully cooked.
5. Top with shredded cheddar cheese and cook for an additional 15 minutes, until the cheese is melted.

Slow Cooker Beef Enchilada Rice is a flavorful, one-pot meal that combines the richness of enchiladas with the heartiness of rice. The beef and beans provide protein, while the enchilada sauce adds a zesty kick to every bite. This dish is perfect for a family dinner or meal prepping, and it’s an easy, satisfying way to enjoy the flavors of enchiladas with minimal effort.

Crockpot Beef Enchilada Meatballs

These Crockpot Beef Enchilada Meatballs are a fun twist on traditional enchiladas. Tender beef meatballs simmer in enchilada sauce and are topped with melted cheese, creating a delicious and easy-to-eat dish perfect for any occasion.

• 1 lb ground beef
• 1 egg
• 1/2 cup breadcrumbs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 cup enchilada sauce
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

1. In a bowl, combine ground beef, egg, breadcrumbs, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Mix until well combined.
2. Roll the beef mixture into 1-inch meatballs and place them in the slow cooker.
3. Pour enchilada sauce over the meatballs, ensuring they are coated.
4. Cook on low for 4-5 hours, or until the meatballs are cooked through.
5. About 15 minutes before serving, sprinkle the shredded cheese over the meatballs and continue cooking until melted.

Crockpot Beef Enchilada Meatballs are a creative and fun way to enjoy the flavors of beef enchiladas in bite-sized form. The slow cooking process makes the meatballs juicy and tender, while the enchilada sauce adds rich, zesty flavor. These meatballs are perfect for game day, parties, or a simple weeknight dinner.

Slow Cooker Beef Enchilada Stuffed Zucchini Boats

A lighter, low-carb option for beef enchiladas, these slow cooker beef enchilada stuffed zucchini boats are a healthy and flavorful way to enjoy the classic dish. The zucchini boats serve as the perfect vessel for the savory beef and enchilada sauce.

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (10 oz) red enchilada sauce
• 1 cup shredded cheddar cheese
• 4 large zucchini, halved and scooped out
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

1. Brown the ground beef in a skillet, then add diced onion and garlic. Cook until softened.
2. Stir in enchilada sauce, chili powder, cumin, salt, and pepper. Let it simmer for a few minutes.
3. Hollow out the zucchini halves to create boats and place them in the slow cooker.
4. Stuff the zucchini boats with the beef mixture and sprinkle with shredded cheese.
5. Cook on low for 3-4 hours, or until the zucchini is tender and the cheese is melted.

Slow Cooker Beef Enchilada Stuffed Zucchini Boats provide a lighter alternative to traditional beef enchiladas while still delivering all the delicious flavors. The zucchini absorbs the rich enchilada sauce, and the melted cheese on top adds a creamy finish. This dish is perfect for those looking to reduce carbs but still enjoy a hearty, flavorful meal.

Crockpot Beef Enchilada Goulash

A fun fusion of beef enchiladas and Hungarian goulash, this Crockpot Beef Enchilada Goulash combines ground beef, pasta, and enchilada sauce for a hearty, flavorful dish. It’s easy to prepare and perfect for a family meal.

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (10 oz) red enchilada sauce
• 1 can (14.5 oz) diced tomatoes
• 1 cup elbow macaroni (uncooked)
• 1 1/2 cups shredded cheddar cheese
• 1 tsp paprika
• Salt and pepper to taste

1. Brown the ground beef in a skillet, then add diced onion and minced garlic, cooking until softened.
2. Stir in the enchilada sauce, diced tomatoes, paprika, salt, and pepper. Let the mixture simmer for a few minutes.
3. Add the uncooked elbow macaroni to the slow cooker, then pour in 2 cups of water and stir to combine.
4. Cook on low for 3-4 hours, or until the macaroni is tender.
5. Top with shredded cheddar cheese and cook for an additional 15 minutes, until the cheese is melted.

Crockpot Beef Enchilada Goulash is a hearty, one-pot dish that combines the best of both worlds—spicy enchiladas and comforting goulash. The tender pasta soaks up the flavorful enchilada sauce, while the ground beef adds a rich and savory depth to the dish. This is a filling, family-friendly recipe that’s perfect for busy weeknights.

Crockpot Beef Enchilada Casserole with Cornbread Topping

This Crockpot Beef Enchilada Casserole with Cornbread Topping adds a unique twist by incorporating a savory cornbread crust on top. The result is a satisfying, hearty casserole that combines the rich flavor of enchiladas with the comforting texture of cornbread.

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (10 oz) red enchilada sauce
• 1 can (4 oz) diced green chilies
• 1 cup frozen corn kernels
• 1 box cornbread mix (prepared according to package instructions)
• 1 1/2 cups shredded Mexican blend cheese
• Salt and pepper to taste

1. Brown the ground beef in a skillet, then add diced onion and garlic, cooking until softened.
2. Stir in enchilada sauce, green chilies, corn, salt, and pepper. Let the mixture simmer for a few minutes.
3. Transfer the beef mixture to the slow cooker and top with shredded cheese.
4. Prepare the cornbread mix according to package instructions, then pour the batter over the beef and cheese mixture in the slow cooker.
5. Cook on low for 4-5 hours, or until the cornbread topping is golden and cooked through.

Crockpot Beef Enchilada Casserole with Cornbread Topping is a deliciously comforting dish that brings together the flavors of enchiladas and cornbread. The cornbread topping adds a delightful texture and sweetness that complements the spicy beef mixture underneath. This casserole is perfect for feeding a crowd or for a cozy family dinner.

Slow Cooker Beef Enchilada Dip

This Slow Cooker Beef Enchilada Dip is the perfect appetizer or party dish, combining the flavors of beef enchiladas with creamy cheese and a gooey texture. It’s a great choice for gatherings or to serve as a fun dinner alongside chips.

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (10 oz) red enchilada sauce
• 1 can (4 oz) diced green chilies
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 1 tsp cumin
• Tortilla chips for serving

1. Brown the ground beef in a skillet, then add diced onion and garlic, cooking until softened.
2. Stir in the enchilada sauce, green chilies, cumin, salt, and pepper. Let it simmer for a few minutes.
3. Transfer the beef mixture to the slow cooker and stir in sour cream and shredded cheese.
4. Cook on low for 2-3 hours, or until the dip is hot and the cheese is melted.
5. Serve with tortilla chips for dipping.

Slow Cooker Beef Enchilada Dip is a creamy and cheesy appetizer that packs all the bold flavors of enchiladas in a dip form. The slow cooker makes it easy to prepare and ensures the flavors meld together beautifully. It’s a crowd-pleaser for parties or family gatherings, and perfect for dipping with crunchy tortilla chips.

Crockpot Beef Enchilada Frittata

This Crockpot Beef Enchilada Frittata combines the savory flavors of enchiladas with the richness of a frittata. It’s a unique breakfast or brunch option that’s sure to impress.

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (10 oz) red enchilada sauce
• 6 large eggs, beaten
• 1 cup shredded cheddar cheese
• 1 tsp chili powder
• 1/2 cup diced bell pepper
• Salt and pepper to taste

1. Brown the ground beef in a skillet, then add the diced onion, garlic, and bell pepper, cooking until softened.
2. Stir in the enchilada sauce, chili powder, salt, and pepper. Let the mixture simmer for a few minutes.
3. Transfer the beef mixture to the slow cooker and pour the beaten eggs over the top.
4. Cook on low for 3-4 hours, or until the eggs are set and the frittata is fully cooked.
5. Sprinkle shredded cheddar cheese over the top and cook for an additional 15 minutes until melted.

Crockpot Beef Enchilada Frittata is a flavorful, protein-packed breakfast or brunch dish that combines the best elements of enchiladas and a traditional frittata. The enchilada sauce infuses the eggs with rich flavor, while the beef and cheese make it a hearty meal. Perfect for a weekend breakfast or special occasion, this frittata will satisfy your cravings for something savory and satisfying.

Note: More recipes are coming soon!