Crock Pot Enchilada Stack

  • With a prep time of only 15 minutes and a cook time of four hours, this crock pot enchilada stack is the perfect meal to throw on right before you leave the house to go to work so that dinner is done when you get home. It’s hard to overcook, especially if you keep it low. So, while it can take as little as four hours, you can put this on low and let it cook all day while you’re working at the office. Best of all, you don’t have to roll or stuff any enchiladas. So, try this recipe today and thank yourself for being smart enough to get dinner on the table while you’re at your job.


    • 1 pound ground beef or pork
    • 1 can of black beans drained
    • 1 cup of kernel corn
    • 1 cup of salsa
    • 4.5 ounces of green chiles chopped
    • 2 teaspoons of taco seasoning mix
    • 1 can of mild enchilada sauce
    • 4 flour tortillas
    • 1 Roma tomato diced for serving
    • 2 cups of shredded Mexican Cheese Blend
    • 1 avocado halved, deseeded, peeled, and diced for serving
    • 2 tablespoons fresh cilantro chopped
    • 1 tablespoon of olive oil
    • nonstick spray


    1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
    2. Add the ground beef and stir to cook until browned.
    3. Once the ground beef is brown, remove the pan from the heat and set the pan aside. You can drain the grease at this point if you want to reduce the fat.
    4. Stir in the black beans, corn, salsa, green chilies, taco seasoning, and enchilada sauce to the pan of cooked ground beef.
    5. Lightly coat the inside of the crock pot with nonstick spray.
    6. Place a tortilla on the bottom of the crock pot.
    7. Spread 1/4 of the ground beef mixture over the top.
    8. Sprinkle this mixture with 1/2 cup of cheese.
    9. Repeat this process three more times. It should look like four layers of tortilla, enchilada sauce, and cheese.
    10. Cover the crockpot. Cook this on low heat for at least four hours.
    11. After four hours, serve immediately. Garnish with avocado, tomato, and cilantro.


    • This dish pairs well with white rice, refried beans, and freshly squeezed lime. It can also be served inside of baked peppers.
    • Double the recipe and portion out four servings for lunch to take to work for the rest of the week. Just add rice.
    • To add a little kick, jalapeno peppers, tabasco sauce, and ancho peppers can be diced and thrown in.
    • This recipe can be stored in an airtight container in the refrigerator for up to seven days. This recipe does not freeze well and must be used within a week. It’s best not to cook too much so that nothing is wasted.
    • To try a lower-carb version, omit the tortillas from the recipe and add a block of cream cheese cubed instead.
Note: This article may contain commentary or the author's opinion.


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