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This Slow Cooker Beef Enchiladas recipe is the ideal fakeaway. No need to brown the beef mince… just throw it all in and go. So tasty and so simple!
I am so excited to share the latest recipe in my slow cooker collection – Beef Enchiladas! So, so easy but full of flavour, pretty inexpensive and everyone will love it.
There was so much positive feedback from my previous slow cooker series that it got me thinking about how we could use this handy technique for feeding the whole family, on a budget, but with more summer dishes rather than the usual hearty, wintry offerings we associate with slow cooking.
I hope you will love this collection of recipes I’ve put together to see you through the summer (or any season, frankly), without using the oven or hob too much.
See you there!
You’ll love this recipe because:
✅ ‘Dump’ it all in – no browning necessary
✅ A full-of-flavour Mexican style fakeaway.
✅ Easy, cheap and quick to prepare.
FAQs about the Slow Cooker Beef Enchiladas
Do I really not need to brown the mince beef?
I know it’s unusual to find a recipe that doesn’t involve browning the meat, but trust me on this one. I have done many versions and worked hard to perfect this dish to make it as simple as possible for you without compromising on flavour, and I really think we’ve cracked it here.
Is this a spicy recipe?
The heat is medium to low, but if you are serving this meal to small children you can either leave the chilli powder out or just reduce the amount. If it’s spicy beef enchiladas you’re after, you can add more chilli powder or fresh chillies on top to serve.
Why don’t I need to roll the enchiladas?
This method is a cheat’s way! But it still tastes the same, obviously. If you’d prefer to have your enchiladas rolled, just remove the beef mixture from the slow cooker and roll up your ingredients (reserving a little of the sauce), and then return it back to the pot, adding the reserved sauce and cheese on top.
Can I freeze this?
Yes you can but be prepared for the wraps being a little soggy, so it won’t be at its best (although fine if you’re having it for a leftover lunch probably).
There are a couple of things I’d do instead if you want this meal for the freezer: a) put together all of the ingredients in a bag and freeze raw, ready to ‘dump’ into the slow cooker when you want it, or b) just freeze the mince sauce base, without the wraps. Then add the rest of the ingredients when it’s thawed and heat it all thoroughly.
Is this recipe an authentic Mexican recipe?
No, this is my take on my favourite enchiladas I’ve eaten in restaurants here and also in Mexico. If you’d like to learn about more authentic enchiladas you can read about them (along with a recipe) at My Latina Table.
Can I do the prep the night before?
Yes! This is a great time-saver in the morning. Add all the ingredients to the pot and pop in the fridge overnight. Then put it into the slow cooker in the morning – and remember to turn it on! (Yes I have made this mistake before – epic fail).
Can I make this a meat-free recipe?
Absolutely. Replace the beef mince with a couple of cans of mixed beans and the beef stock cube for vegetable stock cube, and you have a veggie enchiladas. Cook as normal.
Can you give a slow cooker recommendation?
My favourite is Morphy Richards Sear & Stew Slow Cooker (because you can use it for browning on the hob if you want to, and it’s really light). If you’ve got an induction hob, I recommend Lakeland Digital 6.5l Slow Cooker. Another tip – you can buy a WiFi plug like this one (Tp Link Tapo Smart Plug) so you can switch the slow cooker from your phone while you’re at work. You can also set up your Google or Alexa device to ‘switch on slow cooker’. Ahh… these hacks give me life!
Fancy more slow cooker recipes?
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the ⭐️ by the recipe.
Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
Slow Cooker Beef Enchiladas
For the slow cook:
- 500 g Lean beef mince
- 1 Onion, Finely chopped | See notes
- 800 g Kidney beans (2x cans), Drained and rinsed
- 75 g Tomato puree
- 500 g Passata
- 2 Beef stock cubes
- 2 tsp Ground cumin
- 1/2 tsp Chilli powder, See notes
- 1 tsp Dried oregano
- 3 tsp Garlic powder
- 2 Red peppers, Chopped
- 6 Tortillas
- 200 g Mozzarella , See notes
- Spring onions
- Red chilli
- Put all of the slow cook ingredients into the slow cooker and cook for 6 hours on HIGH or 8 hours on LOW.
- Before serving, cut the tortillas into pieces, mix into the mixture and top with the cheese.
- Option 1: Pop back into the slow cooker with the lid on for 30 minutes on HIGH or until the cheese is melted.
- Option 2: Pop under a hot grill or into an oven heated to 200C for about 10 minutes or until the cheese is melted and golden.
I like to use frozen, pre-peeled and chopped for speed, but you can use fresh if that’s what you have. Chilli Powder
I recommend using this for the flavour and heat, however if you really don’t want spice for the kids, you could leave it out altogether. You can add chilli sauce to individual adult portions at the end. There’s also the option of making it spicier by adding more chilli too, of course! Cheese
I use mozzarella because of the lovely melted ‘pull’, but use whatever your prefer.
Nutrition information is automatically calculated, so should only be used as an approximation.