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Layered Enchilada Casserole




Source of Recipe


unknown


List of Ingredients




1 (14 1/2 oz.) can whole tomatoes
1 small onion, cut into pieces
1 clove of garlic, minced
1/2 tsp. cayenne
1/2 tsp. salt
1 (6 oz.) can tomato paste
1 lb. ground beef, browned and drained
8 ozs. cheddar cheese, shredded
9 corn tortillas


Recipe



To prepare the sauce, place the whole canned tomatoes, the liquid from the
tomatoes, the onion, and the garlic in a blender or food processor, blend.
Pour into a medium saucepan.
Add the cayenne, salt, and tomato paste.
Bring to a boil.
Simmer for 5 to 10 minutes.
Place 1/3 of the tortillas in the bottom of the crockpot.
Spoon over 1/3 of the ground beef, 1/3 of the sauce, and 1/3 of the cheddar
in layers.
Repeat each layer twice more.
Cover.
Cook on low for 6 to 8 hours.
Makes 6 servings.