Crock Pot Ground Beef Enchiladas – How to Make Enchiladas in the Crockpot

Crock Pot Ground Beef Enchiladas are a great recipe for your casserole crock pot. With only six ingredients, ground beef enchiladas without enchilada sauce are quick to put together in a casserole slow cooker and can satisfy the family’s need for Mexican food. Follow these simple directions on how to make enchiladas in the crockpot.

Crock Pot Ground Beef Enchiladas

Our go-to kid friendly protein is ground beef. In our family, you can’t go wrong with almost any ground beef recipe. And, Barbara is always looking for crock pot ground beef recipes. Easy Crock Pot Taco Soup is her go-to ground beef crock pot recipe.

Barbara stumbled upon this recipe in her trusty Pot O’Gold Cookbook and decided to convert to a crock pot recipe. She used her casserole crock pot but you use a 6-quart slow cooker as well.

I love this particular slow cooker enchilada recipe because it’s not an enchilada casserole. These are true enchiladas that you can scoop out and serve just like you get at your favorite Mexican restaurant.

Recipe List for Crock Pot Enchiladas with Ground Beef

• Large Flour Tortillas
• Ground Beef
• Green Peppers, diced
• Tomato Sauce
• Velveeta Cheese (Cheese Melt)
• Canned Beans, kidney or pinto beans
• Rotel (diced tomatoes with chili peppers)

Ground Beef Enchiladas Without Enchilada Sauce

These ground beef enchiladas do not need enchilada sauce. Let me repeat, these are ground beef enchiladas without enchilada sauce.

Instead, the simple sauce is made with cheesy Velveeta and tomato sauce (small can). On top, an undrained can of Rotel (diced tomatoes and chili peppers) are poured right over top the rolled up enchiladas.

It’s truly easy as can be.

How to Make Slow Cooker Enchiladas

Step by Step Instructions

1. Brown ground beef and peppers; add tomato sauce, and cook for 5 minutes.
2. Add beans and Velveeta; stirring until the cheese melts.
3. Spray the crock pot insert with nonstick cooking spray.
4. Fill each tortilla with meat mixture, arrange in the crock pot insert seam side down.
5. If there’s remaining meat, arrange over top. Sprinkle with remaining cubes of Velveeta cheese. Pour canned tomatoes over top.
6. Cover and cook for for 3-4 hours on low.

For the full recipe steps and ingredient amounts for how to make enchiladas in the crockpot, scroll to the recipe card at the bottom of this post. 

Recipe FAQs

How to Make Taco Rice with Minute Rice

• Brown ground beef in a large skillet over medium heat. Drain excess grease, if needed.
• Add the rest of the ingredients, except the instant rice, cheese and tortilla chips, to the ground beef in the skillet.
• Bring to boil and stir in Minute Rice. Simmer for a minute. Turn off heat and cover.
• Let the taco rice recipe stand for 5-7 minutes. Remove lid and fluff with fork.
• Sprinkle with shredded cheese and crushed tortilla chips over the rice mixture. Put the lid back on until cheese is melted.
• Top with your favorite taco toppings, including sour cream, avocado, sliced olives, diced tomatoes, cilantro or salsa.

How to Store Leftover Taco Rice

• Let the taco ground beef and rice cool completely.
• Place leftovers in an airtight container.
• Store in the refrigerator for up to a week.

Do you cook ground beef with oil?

You do not need to use oil when cooking ground beef as it contains a percentage of fat that will render out during cooking. This creates its own fat at the bottom of the pan, so there is no need to add additional oil. Sometimes, I add a little water to help steam the meat at first while the fat is rendering out.

Do you drain grease when making taco meat?

Whether you need to drain grease off your ground beef is going to depend on how much fat is in your meat. If there is visible grease in the bottom of the skillet after browning the ground beef, then you should draft away the excess grease.

If you are using a leaner ground beef ratio, there may not be visible grease in your pan after cooking, and you do not need to drain the meat.

What rice to use in Minute Rice Skillet Recipe?

The base of this Mexican skillet rice meal is instant rice, not to be confused with regular white rice. The cooking time is short since instant rice cooks in just a matter of minutes…hence the name – Minute rice!

To cook the instant rice in this recipe, you’ll bring the water-soup mixture up to a boil for a minute, add the instant rice and stir. Turn off the heat and cover tightly with a lid. The hot liquids will cook the minute rice in 5-7 minutes.

Every once in a while at the end of 5-7 minutes, the rice isn’t quite tender when I check it. In that case, I put the lid back on and turn the burner to low for a couple more minutes to finish cooking. Don’t sweat that when it happens…just a couple more minutes of cooking time and it will be just fine.

• Use any color bell peppers for the green, if desired.
• Spread leftover ground beef enchilada filling over top the rolled enchiladas before adding the Rotel.
• If your family doesn’t like any spice, you can substitute a can of regular diced tomatoes for the tomatoes with chilies.
• If you want to make it in the traditional oven, place in a 13 x 9 inch baking dish, cover and cook at 350 degrees F for 20 minutes. Uncover and cook for additional 5-8 minutes.
• Barbara likes fixing these in her casserole crock pot on the weekend when she’s prepping several meals for the week and can have these cooking while she’s fixing another meal in the oven and another on the stove-top. (She’s kind of an overachiever when it comes to meal prepping.)
• Check out our Amazon store for our pantry essentials and kitchen gadgets.

Recipe Variations

• Use ground turkey or ground chicken instead of hamburger.
• Substitute black beans or refried beans instead of kidney.
• Top with your favorite toppings such as avocado, crushed tortilla chips, fresh cilantro, diced onion, sour cream, sliced jalapenos, etc.
• Substitute salsa for rotel.
• Add a packet of taco seasoning or chili powder and ground cumin in with the meat.

Can you make enchiladas in a crock pot?

Yes, you can make enchiladas in a crock pot, and the recipe is great for a casserole crock pot. This allows you to create delicious ground beef enchiladas without using enchilada sauce, making it a quick and satisfying meal for the family.

Mexican Recipes with Ground Beef

Mexican Lasagna

Deep Dish Taco Pie

Taco Dip with Meat and Beans 

Print Recipe

5 from 1 vote

Crock Pot Ground Beef Enchiladas – How to Make Enchiladas in the Crockpot

These Crock Pot Ground Beef Acapulco Enchiladas are quick to put together in a casserole slow cooker and can satisfy the family's need for Mexican food.

Prep Time20 minutes mins

Cook Time3 hours hrs

Total Time3 hours hrs 20 minutes mins

Course: Casserole, Entree, Main Course

Cuisine: American

Keyword: crock pot beef enchiladas, crock pot ground beef enchiladas, ground beef crock pot recipe, how to make enchiladas in the crockp0t, slow cooker ground beef enchiladas, tasty crock pot enchiladas

Servings: 6 people

Calories: 448kcal

Author: Megan

Ingredients

• 1 lb. ground beef
• 3/4 cup green peppers chopped
• 8 ounces tomato sauce
• 15.5 ounces canned kidney or pinto beans, drained
• 1/2 lb. Velveeta cheese cubed
• 6 – 8 6-inch flour tortillas
• 10 ounces canned tomatoes with green chilies (Rotel)

Instructions

• In a large skillet, brown ground beef and green peppers; add tomato sauce and cook for 5 minutes over medium heat.
• Add beans and 1/2 of the Velveeta cheese; continue to cook until cheese melts.
  
• Fill each tortilla with 1/4 cup meat mixture; arrange in the insert of a casserole crockpot insert that has been sprayed with nonstick spray with the seam side down.
  
• Top with remaining meat mixture. Top with other half of cubed Velveeta cheese. Pour can of tomatoes (undrained) over the top.
  
• Cover and cook over low heat for 3 to 4 hours.
  

Notes

• Use any color bell peppers for the green, if desired. 
• If you’ve got leftover ground beef enchilada filling, spread it over top the rolled enchiladas before adding the Rotel. 
• If your family doesn’t like any spice, you can substitute a can of regular diced tomatoes for the tomatoes with chilies.
• If you want to make it in the traditional oven, place in a 13 x 9 inch baking dish, cover and cook at 350 degrees F for 20 minutes. Uncover and cook for additional 5-8 minutes.
• Barbara likes fixing these in her casserole crock pot on the weekend when she’s prepping several meals for the week and can have these cooking while she’s fixing another meal in the oven and another on the stove-top.
• Easy Taco Soup is another easy ground beef crock pot recipe. 
• The nutritional information is auto-calculated and can vary depending on the products used.

Nutrition

Calories: 448kcal | Carbohydrates: 35g | Protein: 28g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1243mg | Potassium: 796mg | Fiber: 6g | Sugar: 9g | Vitamin A: 659IU | Vitamin C: 23mg | Calcium: 317mg | Iron: 4mg

Some of our other favorite recipes from the Pot O’Gold cookbook (originally owned by our grandma and given to her by her sister) are:

• 6-Ingredient Chicken Stir Fry
• Classic Sloppy Joes
• Classic Salmon Patties