Crockpot Cheesy Beef Enchiladas
Crockpot Cheesy Beef Enchiladas
These Crockpot Cheesy Beef Enchiladas are an easy, comforting family dinner filled with seasoned ground beef, tender onions, ranch-style beans, and plenty of melted cheese. Soft flour tortillas are stuffed with the flavorful beef mixture, covered in enchilada sauce with a little brown sugar, and slow-cooked until everything is hot, bubbly, and wonderfully cheesy.
I love making these in the crockpot because the tortillas soak up all that delicious enchilada sauce while the cheese melts into the beef filling. I also add tomato salsa for extra flavor, and the combination is absolutely delicious!
You can use homemade enchilada sauce or grab a can of Old El Paso enchilada sauce on busy nights. Either way, this is one of those easy dinners that everyone will want seconds of.
Easy Crockpot Beef Enchiladas
If you love cheesy Mexican-inspired dinners, these slow cooker beef enchiladas are such a great recipe to have on hand.
The ground beef is cooked in a skillet with onions, seasonings, and ranch-style beans before being rolled into soft tortillas with shredded cheese. Everything goes into the slow cooker with enchilada sauce, tomato salsa, and even more cheese.
The result is a rich, saucy, cheesy dinner that tastes like comfort food in every bite.
One of my favorite little tricks is adding brown sugar to the enchilada sauce. It gives the sauce a touch of sweetness and helps balance the tangy tomato and chile flavors without making the enchiladas taste sweet.
Crockpot Cheesy Beef Enchiladas Recipe
Servings: 6
Prep Time: 20 minutes
Cook Time: 1 1/2–2 1/2 hours on LOW
Total Time: Approximately 2–3 hours
Ingredients
- 1 1/2 pounds ground beef
- 1 medium sweet onion, diced
- 1 can (15 ounces) ranch-style beans, lightly drained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 8 medium flour tortillas
- 3 cups shredded Mexican-blend cheese, divided
- 2 cans (10 ounces each) Old El Paso red enchilada sauce, or approximately 2 1/2 cups homemade enchilada sauce
- 1–2 tablespoons brown sugar
- 1 cup tomato salsa, divided
- Nonstick cooking spray
Instructions
1. Cook the ground beef.
In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is tender, about 7–10 minutes.
Drain any excess grease.
2. Add the seasonings and beans.
Stir in the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Add the ranch-style beans and stir until everything is well combined and heated through.
Remove the skillet from the heat.
3. Prepare the enchilada sauce.
In a medium bowl, stir together the enchilada sauce and brown sugar until the sugar dissolves.
I like to start with 1 tablespoon of brown sugar, taste the sauce, and add a little more if needed.
4. Fill the tortillas.
Lay the flour tortillas on a clean work surface.
Spoon the seasoned beef and bean mixture down the center of each tortilla.
Sprinkle shredded cheese over the beef mixture, using approximately 1 1/2 cups of the cheese for the filling.
Add a small spoonful of the prepared enchilada sauce and a little tomato salsa to each tortilla.
Roll the tortillas tightly around the filling.
5. Assemble the enchiladas in the crockpot.
Lightly spray the inside of a large oval slow cooker with nonstick cooking spray.
Spread approximately 1/2 cup of the enchilada sauce across the bottom.
Place the stuffed enchiladas seam-side down in the crockpot, arranging them snugly in a single layer if possible. A little overlap is fine.
Pour the remaining enchilada sauce evenly over the top.
6. Add the cheese and salsa.
Sprinkle the remaining shredded cheese generously over the enchiladas.
Spoon the remaining tomato salsa over the cheese and sauce.
Make sure the tortillas are coated with enough sauce to keep them moist while cooking.
7. Slow cook until cheesy.
Cover and cook on LOW for approximately 1 1/2–2 1/2 hours, or until the enchiladas are heated through and the cheese is completely melted.
Because the ground beef is already cooked, you’re really just allowing the flavors to come together and the cheese to become wonderfully melted and gooey.
Avoid overcooking, as the tortillas can become too soft.
8. Serve and enjoy.
Carefully scoop the enchiladas onto plates, spooning some of the extra sauce and melted cheese over the top.
Serve hot with your favorite toppings and side dishes.
Why I Add Brown Sugar to Enchilada Sauce
One of my favorite little kitchen tricks is adding a spoonful of brown sugar to red enchilada sauce.
Whether I’m making homemade sauce or using Old El Paso on a busy night, I like the way a little brown sugar rounds out the flavor.
It balances some of the acidity and gives the sauce a richer, smoother taste without making it overly sweet.
You only need a tablespoon or two, depending on how much sauce you’re using and how sweet you like it.
Why Use Ranch-Style Beans?
Ranch-style beans add so much flavor to the ground beef filling!
Unlike plain beans, ranch-style beans are already seasoned with a savory, slightly spicy sauce. They blend beautifully with the ground beef, onions, and enchilada seasonings.
They also make the filling a little heartier, which is perfect when you’re feeding a family.
If you don’t have ranch-style beans, you can substitute pinto beans or black beans, but I really love the flavor of the ranch-style beans in this recipe.
Tips for the Best Slow Cooker Beef Enchiladas
Brown the beef first. Cooking the ground beef and onions in a skillet gives the filling better flavor and prevents excess grease from collecting in the crockpot.
Use plenty of cheese. I like cheese inside the tortillas and another generous layer over the top. That’s what makes these enchiladas so deliciously gooey.
Don’t overcook the tortillas. Flour tortillas soften as they absorb the sauce. Check the enchiladas early so they don’t become mushy.
Use a large oval crockpot. A 6-quart oval slow cooker works well for arranging the rolled enchiladas. If your tortillas are too large, use smaller ones or arrange the enchiladas in two shallow layers.
Add the tomato salsa. The salsa gives the enchiladas a little extra tomato flavor and makes the finished dish even more delicious.
Can I Use Homemade Enchilada Sauce?
Absolutely! I love homemade enchilada sauce, and it works beautifully in this recipe.
However, on busy nights, I also like using Old El Paso red enchilada sauce because it’s convenient and easy.
I simply stir in a little brown sugar, and it’s ready to use.
Both options work well, so use whichever is easiest for you.
What to Serve with Crockpot Beef Enchiladas
These cheesy beef enchiladas are hearty enough to serve as a complete meal, but they’re also delicious with Mexican rice, cilantro lime rice, refried beans, or a simple side salad.
You can also add sour cream, diced tomatoes, sliced green onions, avocado, or fresh cilantro on top.
I especially love serving these with a little extra tomato salsa and sour cream.
Can I Make These Ahead of Time?
Yes! You can prepare the ground beef, onion, and bean filling a day ahead.
Store the filling in an airtight container in the refrigerator.
When you’re ready to make dinner, simply fill the tortillas, arrange them in the crockpot, and add the sauce, cheese, and salsa.
For the best texture, I recommend assembling the enchiladas shortly before cooking rather than leaving the tortillas soaking in sauce overnight.
How to Store Leftover Enchiladas
Store leftover beef enchiladas in an airtight container in the refrigerator for up to 3–4 days.
Reheat individual portions in the microwave until hot, or place them in a covered baking dish in a 350°F oven until heated through.
Add a little extra enchilada sauce before reheating if the tortillas have absorbed most of the sauce.
Jennie’s Thoughts
I absolutely love these Crockpot Cheesy Beef Enchiladas! They’re one of those dinners that are so easy to put together, but they turn out incredibly flavorful, saucy, and cheesy.
I like to cook the ground beef and onions together in a skillet, then add ranch-style beans and seasonings. The beans really give the filling such a delicious flavor, and once you roll everything up with shredded cheese, you already know it’s going to be good!
One thing I always like to do is add a little brown sugar to my enchilada sauce. Sometimes I make the sauce homemade, but on busy nights, I use Old El Paso and stir in a little brown sugar. It makes such a nice difference in the flavor.
I also love adding tomato salsa, both inside the enchiladas and over the top. Then I cover everything with more enchilada sauce and plenty of cheese and let the crockpot do the rest.
By the time they’re ready, the cheese is melted, the sauce is bubbling, and everything is wonderfully ooey-gooey. This is exactly the kind of easy, comforting family dinner I love making, especially when I want something delicious without having to turn on the oven!
