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 Layered Enchilada Casserole |
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| Click here for a printable version of this recipe |
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1 can (14 1/2oz) whole tomatoes 1 small onion, cut into pieces 1 clove garlic, minced 1/2 tsp ground red pepper 1/2 tsp salt 1 can (6oz) tomato paste 1 lb ground beef, browned 2 cusp (8oz) shredded Cheddar cheese 9 corn tortillas To prepare sauce, blend tomatoes and other liquid with onion and garlic in blender or food processor. Pour into medium sized saucepan. Add pepper, salt & tomato paste. Heat to a boil; then simmer 5-10 minutes. Place 3 tortillas in bottom of crock-pot. Layer on tortillas 1/3 of the beef, 1/3 tomato sauce and 1/3 of the Cheddar cheese. Repeat each layer two more times. Cover and cook on low 6-8 hours. |
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