Layered Enchilada Casserole Recipe
Ingredients
1 can (14 1/2 oz.) whole tomatoes
1 small onion, cut into pieces
1 clove garlic, minced
1/2 teaspoon ground red pepper
1/2 teaspoon salt
1 can (6 oz.) tomato paste
1 lb. ground beef, browned
2 cups (8 oz.) shredded Cheddar cheese
9 corn tortillas
Directions
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.
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.
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