Crockpot Enchilada Casserole

Looks like summer is finally here – and with a vengeance! We’re all looking for meals that don’t heat the kitchen up!! This enchilada casserole not only keeps the house cool, it uses up any stale tortilla chips you might have!!

So get that crockpot ready!

enchilada

How to Do it:

In a heavy, large skillet, brown the chorizo until it’s about 3/4 rendered.

Push it to the side of the pan and add the ground beef, crumbled. Begin to brown the beef and continue to brown the chorizo, keeping them to their own sides of the pan. They will bleed into each other a little, don’t worry. You’ll be mixing them.

When the fat has been almost fully rendered from the chorizo and the beef it lightly browned, stir it all together and mix well.

enchilada

Lay 1/3 of the chips into the bottom of the crockpot.

Next, lay 1/2 of each of the other ingredients (except the cheese) on the chips, topped with 1/3 of the cheese. I added what I put in an enchilada, you can include any items your family likes.

And sauce –

Repeat the layers – chips, meat & seasoning – cheese.

And the final layer of chips topped with cheese. You can add some fresh cracked pepper here if you want too.

Place the cover on the crockpot and cook on low for 5-6 hours. It should be browned and crispy! Turn to warm and leave until your are ready to eat.

enchilada

Garnish with avocado, sour cream, cilantro and a wedge of lime.

enchilada

Serve and enjoy!

enchilada

© Copyright 2022 The Lazy Gastronome

5 from 1 vote
enchilada
Crockpot Enchilada Casserole

An easy and delicious casserole that uses up those old tortilla chips!

Course: dinner, Main Course, main dish, supper
Cuisine: American, crockpot
Keyword: beef, chorizo, crockpot, enchilada, mexican, slow cooker, tortilla chips
Servings: 6 servings
Author: HelenFern
Ingredients
  • 8 oz Mexican chorizo - beef or pork
  • 1 pound ground beef
  • 1 cup onion, chopped
  • 1/2 cup black olives, sliced
  • 6 cups broken tortilla chips - stale are great!
  • 3 cups shredded, extra sharp cheddar
  • 1 10oz can enchilada sauce
  • cilantro, avocado, lime and sour cream for garnish
Instructions
  1. In a heavy, large skillet, brown the chorizo until it's about 3/4 rendered.

  2. Push it to the side of the pan and add the ground beef, crumbled. Begin to brown the beef and continue to brown the chorizo, keeping them to their own sides of the pan. They will bleed into each other a little, don't worry. You'll be mixing them.

  3. When the fat has been almost fully rendered from the chorizo and the beef it lightly browned, stir it all together and mix well. 

  4. Lay 1/3 of the chips into the bottom of the crockpot.

  5. Next, lay 1/2 of each of the other ingredients (except the cheese) on the chips, topped with 1/3 of the cheese.

  6. Repeat the layers - chips, meat & seasoning - cheese.

  7. And the final layer of chips topped with cheese.

  8. Place the cover on the crockpot and cook on low for 5-6 hours. Turn to warm and leave until your are ready to eat.

  9. Garnish with avocado, sour cream, cilantro and a wedge of lime. Serve and enjoy!

Recipe Notes

 

© Copyright 2022 The Lazy Gastronome

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4 Responses to Crockpot Enchilada Casserole

  1. Miz Helen says:

    5 stars
    This is a great recipe and would be perfect here at the cottage for our Mexican food lovers! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday, 594!
    Miz Helen

  2. Jinjer says:

    That looks delicious!!! Sorry for a dumb question, but do we remove the fat from the meat or are you saying to mix it together, including all the grease? Thanks!

    • HelenFern says:

      Not a dumb question at all!! I use the fat from the chorizo – I think it has a lot of flavor. The tortilla chips absorb it but the dish is not greasy or oily at all. You can drain it if you prefer.

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