Layered Enchilada Casserole
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Serves/Makes: 6
Ready in: 2-5 hrs
- 1 can (14.5 ounce size) whole tomatoes, drained
- 1 small onion, coarsely chopped
- 1 clove garlic, minced
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 can (6 ounce size) tomato paste
- 1 pound ground beef
- 2 cups shredded Cheddar cheese
- 9 corn tortillas
Combine the tomatoes, onion, and garlic in a blender or food processor. Process until smooth. Transfer the mixture to a saucepan over medium-high heat. Add the cayenne, salt, and tomato paste. Mix well and bring to a boil. Reduce the heat to a simmer and let cook for 10 minutes. Add the ground beef to a skillet over medium-high heat. Cook, stirring frequently, until cooked through. Drain off any excess grease. Place three tortillas in the bottom of the crock pot. Top with 1/3 of the ground beef, 1/3 of the tomato sauce mixture, and 1/3 of the shredded cheese. Repeat the layers two more times, ending with cheese. Cover the crock pot and cook on high heat for 1 1/2 to 2 hours or until heated through.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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