Over the years, I’ve found this little recipe to be wonderfully forgiving, just like the best church potluck casseroles. If you’d like to stretch it further, you can stir a can of drained black beans or pinto beans into the cooked beef without really changing the spirit of the dish. For a milder flavor, choose a mild enchilada sauce and a Colby Jack cheese; for a bit more kick, use medium or hot sauce and add a pinch of chili powder or cumin to the beef as it browns.
Mexican Night: Just 5 ingredients. Layering the tortillas like a lasagna makes this so much easier than rolling enchiladas.
Corn tortillas give it that rustic, toasty flavor I love, but if your family prefers flour tortillas, they’ll work in a pinch—just know the texture will be a little softer. You can also swap half the beef for cooked shredded chicken or leftover roast to use what you have on hand.
If you’re cooking for two, assemble the stack in a smaller slow cooker or halve the recipe and line the crock with parchment for easier lifting and slicing. And like many good casseroles, this reheats beautifully; the flavors seem to cozy up to each other even more by the next day, making it perfect for easy lunches or a quick second supper.
