I used to make an enchilada casserole in the oven, but I was inspired by several other recipes to try my recipe in the crockpot. SOOOO much easier and moister! This recipe is extremely versatile, like the crockpot lasagna. You can change up the type of meat and cheese, add more veggies, use whole beans instead of the refried beans… be creative, and enjoy!
- 1 ½ lb ground beef
- 1 large onion, chopped
- 4 cloves garlic, minced
- 32 ounces homemade or all-natural enchilada sauce or salsa (we like tomatillo salsa!)
- 1 cup crème fraiche (or real sour cream: ingredients should say “cream, culture”)
- 1 ½ cups refried beans (homemade, if possible!)
- 2-3 cups shredded cheddar (buy good quality and shred it yourself)
- One dozen homemade tortillas or all-natural from the store
- Brown the meat, drain and set aside.
- Saute the onions and garlic in butter until soft, then return the meat to the pan. Add the sauce or salsa and the crème fraiche. Simmer for 10 minutes.
- In a buttered crockpot, put a thin layer of sauce, then layer in this order: tortillas, refried beans, meat sauce and cheese. Repeat until all ingredients are used, ending with cheese.
- Cook on low 5 hours.
- Serve with fresh cilantro, more crème fraiche and lacto-fermented salsa.