CROCKPOT ENCHILADA MEXICAN CASSEROLE RECIPE | In The Kitchen With Joseph

Heat a large skillet over medium-high heat and add 1 tablespoon of avocado oil.

Add 2 pounds of ground beef to the skillet and cook until browned and no longer pink.

Dice 1 onion and add it to the ground beef, cooking until soft.

Drain the grease from the cooked beef and onion mixture.

Add 1/4 cup of water and 3 tablespoons of taco seasoning to the beef mixture and stir to combine.

In a bowl, mix in 2 cans of enchilada sauce with the beef mixture until soupy.

Add 1 can of Rotel tomatoes and 1 can of diced tomatoes to the mixture.

Turn off the heat and set the beef mixture aside.

Cut 20 corn tortillas into quarters.

Spray the inside of the crock pot with cooking spray to prevent sticking.

Layer the bottom of the crock pot with a single layer of corn tortillas, overlapping if necessary.

Spoon half of the beef mixture over the tortillas.

Add another layer of corn tortillas on top of the beef mixture.

Sprinkle half of the drained corn over the tortillas.

Add half of the drained olives on top of the corn.

Sprinkle half of the shredded cheese over the olives.

Add another layer of corn tortillas on top.

Spoon the remaining beef mixture over the tortillas.

Add the remaining drained corn on top of the beef mixture.

Sprinkle the remaining cheese over the corn.

Add another layer of corn tortillas on top.

Top with the remaining olives evenly around.

Place the lid on the crock pot and cook on high for 2 to 3 hours or low for 4 to 6 hours.

Equipment Needed

Spice Level: