Layered Enchilada Casserole
|Canned whole tomatoes||14 1⁄2 Ounce (1 Can)|
|Onion||1 Small, cut into pieces|
|Garlic||1 Clove (5 gm), minced|
|Ground red pepper||1⁄2 Teaspoon|
|Canned tomato paste||6 Ounce (1 Can)|
|Ground beef||1 Pound, browned|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
To prepare sauce, blend tomatoes and their liquid with onion and garlic in a blender or food processor.
Pour into medium sized saucepan.
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 cheddar cheese.
Repeat each layer two more times.
Cover and cook on low 6 to 8 hours.