Crock Pot Layered Enchilada Casserole |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 4 |
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I love that for this recipe you make your own sauce instead of purchasing some. Ingredients:
1 (14 1/2 ounce) can whole tomatoes |
1 small onion, cut into pieces |
1 minced garlic clove |
1/2 teaspoon ground red pepper |
1/2 teaspoon salt |
1 (6 ounce) can tomato paste |
1 lb ground beef, browned |
2 cups shredded cheddar cheese |
9 corn tortillas |
Directions:
1. To prepare sauce, blend tomatoes and their liquid with onion and garlic in a blender or food processor. Pour into a medium sized sauce pan. Add the red pepper, salt and tomato paste. Heat to a boil, then simmer for 5-10 minutes.
2. Place 3 tortillas in the bottom of the crock pot. Layer 1/3 of the ground beef, 1/3 of the tomato sauce and 1/3 of the cheese. Repeat each layer two more times.
3. Cover and cook on low for 6-8 hours.
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