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Enchilada Casserole

1 (14 oz.) can tomatoes
1 small chopped onion
1 clove minced garlic
½ tsp. Ground red pepper
½ tsp. Salt
6 oz. can tomato paste
½ lb. ground beef, browned
1 can beans, drained
1 pkg. Dry taco season mix
2 cups shredded cheese
9 corn tortillas

Sauce: Blend tomatoes with onion and garlic in blender. Pour in medium saucepan. Add pepper, salt and tomato paste. Heat until boiling, then simmer 5 to 10 minutes. Place 3 tortillas in bottom of crock pot. Layer on tortillas 1/3 of ground beef, 1/3 tomato sauce, and 1/3 Cheddar cheese, then 3 more tortillas. Repeat each layer 2 more times, ending with cheese. Cover and cook on low 6 to 8 hours. Serves 4.

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