Print Recipe
4 from 2 votes

Slow Cooker Beef and Bean Enchiladas

Servings: 6 Servings
Author: Shelly


  • 1/2 pound Ground Beef or Turkey cooked and drained
  • 2 cups canned Beans pinto or black, drained if canned
  • 2 cups Enchilada Sauce
  • 1 cup Cheese shredded
  • 6 Flour Tortillas cut in half


  • Place 1/2 cup sauce in the bottom of the slow cooker and spread it out.
  • Place 3 tortillas on top of the sauce. Add 1/3 the beans and 1/3 the cooked meat on top of the tortillas.
  • Add three more tortillas, spread sauce on top of the tortillas. Add 1/3 the beans and meat again.
  • Layer another three tortillas on top and spread 1/2 cup of sauce over them. Add the rest of the beans and meat.
  • Top with the remaining 3 tortillas and spread the sauce on top. Sprinkle with cheese.
  • Place the lid on the slow cooker and cook for about 4-6 hours on low or until the enchiladas are heated through. Check at about 3 hours in case your slow cooker, cooks faster than mine.
  • Enjoy!