Layered Enchilada Casseroleenchiladas 1.00 can whole tomatoes (14 1/2 oz) 1.00 small onion; cut into pieces 1.00 centiliter garlic; minced 0.50 teaspoon ground red pepper 0.50 teaspoon salt 1.00 can tomato paste (6 oz) 1.00 lb ground beef, browned 2.00 cup cheddar cheese; shredded 9.00 corn tortillas with onion and garlic in a blender or food processor. Pour into medium sized sauce pan. 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 chedder cheese. Repeat each layer two more times . Cover and cook on Low 6 to 8 hours. |
