May Fiesta Must-Have: Merely 5 ingredients. I love setting this up before noon so we have a cheesy, comforting feast ready right after the parade.

This 5-ingredient slow cooker beef enchilada casserole is my go-to May fiesta must-have. It tastes like a pan of cheesy beef enchiladas, but you skip the rolling and just layer everything right in the slow cooker before noon. By the time everyone gets back from the parade, you lift the lid to a bubbly, golden blanket of melted cheese over a saucy, deeply spiced beef and tortilla base. It’s inspired by classic Tex-Mex enchiladas but streamlined for real-life weeknights and busy weekends.

Scoop the casserole straight from the slow cooker into bowls and top with whatever fresh extras you have: shredded lettuce, diced tomatoes, sliced green onions, or a dollop of sour cream. Warm tortilla chips on the side are perfect for scooping up the cheesy, saucy edges, and a simple side of black beans or corn salad rounds it out into a full meal. If you’re feeding a crowd after a parade or game, set the slow cooker on warm and put out a toppings bar so everyone can customize their own bowl.

Servings: 6

1 1/2 pounds lean ground beef

Brown the beef: In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until it is fully browned and no pink remains, about 6–8 minutes. Drain off any excess grease so the casserole doesn’t turn out oily.

Prep the slow cooker base: Lightly spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray. Pour about 1/2 cup of the enchilada sauce into the bottom and spread it around to lightly coat the base. This helps keep the tortillas from sticking.

Layer the ingredients: Add half of the browned ground beef to the slow cooker and spread it into an even layer. Sprinkle half of the black beans over the beef. Scatter half of the cut corn tortillas over the top, then pour over about 1 cup of enchilada sauce, trying to coat most of the tortilla pieces. Sprinkle 1 cup of shredded cheese over this layer.

Repeat the layers: Add the remaining ground beef and spread evenly. Top with the rest of the black beans, then the remaining tortilla pieces. Pour the remaining enchilada sauce evenly over everything, gently pressing down with the back of a spoon so most of the tortillas are moistened. Finish with the remaining 2 cups of shredded cheese in an even layer over the top so it forms a thick cheesy blanket.

Slow cook: Cover the slow cooker with the lid and cook on LOW for 3–4 hours, or until the casserole is hot and bubbly all the way through, the tortillas are tender, and the cheese on top is fully melted and golden around the edges. If your slow cooker runs hot, start checking at the 3-hour mark.

Serve: Turn the slow cooker to WARM once it’s done to keep the casserole hot and melty until you’re ready to eat. Use a large spoon to scoop down through the cheesy top and saucy beef base, making sure each serving gets a bit of everything. Serve straight from the slow cooker with any favorite toppings on the side.

To make this casserole a little lighter, you can swap half of the ground beef for lean ground turkey while still browning it thoroughly before adding it to the slow cooker. For extra heat, choose a medium or hot enchilada sauce or add a spoonful of canned diced green chiles when you layer the beef and beans. If you prefer flour tortillas, you can use them, but corn tortillas hold their texture better and give more of that classic enchilada flavor. For a vegetarian version, replace the ground beef with an extra can of black beans or pinto beans and a can of drained corn, and add a teaspoon of chili powder and cumin to bump up the flavor. Food safety tips: Always brown the ground beef completely until no pink remains and drain the fat before layering to avoid greasy texture and undercooked meat. Use a food thermometer if you’re unsure—leftover casserole should be reheated to 165°F. Keep the slow cooker covered while cooking so it reaches a safe temperature quickly, and refrigerate leftovers within 2 hours of serving. Store leftovers in a sealed container in the fridge for up to 3–4 days, or freeze in portions for up to 2 months.