Slow Cooker Beef Enchilada Casserole

Heat a large skillet over medium-high heat. Add the 1 ½ lb ground beef and cook, breaking it up, until no pink remains, about 6–8 minutes. Drain excess fat.

Add the diced medium yellow onion to the skillet with the beef and cook until softened, about 3 minutes. Stir in the 3 cloves minced garlic and cook 30 seconds more.

Sprinkle in the 2 tsp chili powder, 1 tsp ground cumin, ½ tsp smoked paprika, ½ tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper. Stir to coat the meat evenly and cook 1 minute until fragrant.

Remove the skillet from heat. Stir in the drained 10 oz can of diced tomatoes with green chiles, the drained 15 oz can of black beans, and the 1 cup frozen corn until combined.

Spread a thin layer of the 28 oz red enchilada sauce across the bottom of a 6-quart slow cooker to prevent sticking.

Tear or cut 4 of the corn tortillas to cover the sauce layer, overlapping as needed to form a complete base.

Spoon one-third of the beef mixture evenly over the tortilla layer, then pour one-third of the remaining enchilada sauce over the beef.

Sprinkle 1 cup of the shredded Mexican blend cheese over the sauce. Repeat the layering — tortillas, beef mixture, enchilada sauce, cheese — two more times, finishing with the final 1 cup of cheese on top.

Place the lid on the slow cooker and cook on Low for 3.5–4 hours or on High for 1.5–2 hours, until the casserole is set, bubbling at the edges, and the tortillas have softened into the layers.

Turn off the slow cooker and let the casserole rest uncovered for 10 minutes before scooping — this helps the layers firm up for cleaner serving.

Serve topped with a dollop of sour cream and a scatter of fresh cilantro.