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–+ servings
A slow cooker pan filled with cooked beef enchiladas with cheese on top.
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5 from 57 votes

Slow Cooker Beef Enchiladas

This Slow Cooker Beef Enchiladas recipe is so easy and super tasty! I love a convenient fakeaway that everyone loves, and this one ticks all the boxes.
Prep Time5 minutes
Cook Time6 hours 40 minutes
Total Time6 hours 45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4
Author: Sarah Rossi

Ingredients

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

To finish:

  • 6 Tortillas
  • 200 g Mozzarella See notes

To garnish:

  • Spring onions
  • Red chilli

Instructions

  • 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.

Notes

Onion: 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
Leftovers: You can use the sauce (minus the wraps) as another dish if you have leftovers. It makes a fantastic lunch over a jacket potato or rice for another easy dinner
Prep the night before: To save time, add all the ingredients to the pot and pop in the fridge overnight. Then put it into the slow cooker in the morning

Nutrition

Calories: 719kcal | Carbohydrates: 75g | Protein: 56g | Fat: 23g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1770mg | Potassium: 1907mg | Fiber: 17g | Sugar: 17g | Vitamin A: 3030IU | Vitamin C: 95mg | Calcium: 445mg | Iron: 11mg