Post by Granny Smith on Mar 27, 2008 12:48:44 GMT -5
Layered Enchilada Casserole
contributed by riverwalk
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 oz. cheddar cheese, shredded
9 corn tortillas
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 crock pot. 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.
Yields 6 servings.
contributed by riverwalk
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 oz. cheddar cheese, shredded
9 corn tortillas
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 crock pot. 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.
Yields 6 servings.