Back when my kids were running in and out of the house between 4-H meetings and ball practice, I learned pretty quickly that a slow cooker could be a mother’s best friend. This beef enchilada stack is one of those simple, five-ingredient suppers that feels like a little trip south of the Kansas cornfields without much fuss. It’s a layered, casserole-style take on enchiladas—no rolling, no fancy steps—just good, hearty food you can put together in a few minutes and let the slow cooker do the work.
Folks make enchiladas all over the Southwest, but out here in the Midwest we’ve always had a fondness for anything that stretches a pound of beef and makes the house smell welcoming. This is the kind of dish you pull out on a chilly evening, when you want something comforting, cheesy, and familiar, but don’t have the time or energy for a big production.
This slow cooker beef enchilada stack is a meal in itself, but I like to round it out with simple sides that let it shine. A bowl of crisp lettuce with sliced radishes and a squeeze of lime makes a fresh, crunchy counterpoint to the rich, cheesy layers. Buttered corn—fresh in summer or frozen in winter—fits right in with our Midwestern roots and echoes the corn tortillas in the dish.
If you have time, a small pot of seasoned black or pinto beans and a side of tortilla chips with jarred salsa or a quick pico de gallo will make the table feel extra generous. And if you’re feeding farmhands or hungry grandkids, a pan of cornbread or a basket of warm dinner rolls never goes to waste alongside this cozy, slow-cooked supper.
5-Ingredient Slow Cooker Beef Enchilada Stack (with Corn Tortillas)
Servings: 6 servings
Ingredients
- 1 pound ground beef, browned and drained
- 2 (10-ounce) cans red enchilada sauce
- 2 cups shredded Mexican blend or cheddar cheese, divided
- 12 small corn tortillas (street-taco size, or 8 regular tortillas cut in halves)
- 1 small onion, finely chopped (optional but counted as one of the 5 ingredients; can be omitted if desired)
