Layered Enchilada Casserole Recipe


MethodMain Ingredient


 Canned whole tomatoes14 1⁄2 Ounce (1 Can)
 Onion1 Small, cut into pieces
 Garlic1 Clove (5 gm), minced
 Ground red pepper1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Canned tomato paste6 Ounce (1 Can)
 Ground beef1 Pound, browned
 Shredded cheddar cheese8 Ounce (2 Cups)
 Corn tortillas9

Nutrition Facts

Serving size: Complete recipe

Calories 3341 Calories from Fat 1824

% Daily Value*

Total Fat 203 g312.2%

Saturated Fat 100.6 g503%

Trans Fat 0 g

Cholesterol 563 mg187.7%

Sodium 3864.3 mg161%

Total Carbohydrates 235 g78.3%

Dietary Fiber 25.4 g101.5%

Sugars 26.2 g

Protein 156 g311.5%

Vitamin A 189% Vitamin C 145.6%

Calcium 216.7% Iron 125.9%

*Based on a 2000 Calorie diet


To prepare sauce, blend tomatoes and their liquid with onion and garlic in a blender or food processor.
Pour into medium sized saucepan.
Add red pepper, salt and tomato paste.
Heat to a boil; then simmer for 5 to 10 minutes.
Place 3 tortillas in bottom of crock pot.
Layer on tortillas 1/3 of the ground beef, 1/3 of the tomato sauce and 1/3 of the cheddar cheese.
Repeat each layer two more times.
Cover and cook on low 6 to 8 hours.