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Course : Entree
Type of Prep : Crock Pot
Cuisine : U.S. Regional
 
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Enchilada Casserole

From Diana Rattray,
Your Guide to Southern Food.
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Scroll down to see more Mexican-style recipes.

INGREDIENTS:

  • 1 (14 1/2 oz.) can tomatoes
  • 1 small chopped onion
  • 1 clove minced garlic
  • 1/2 tsp. ground red pepper
  • 1/2 tsp. salt
  • 1 can tomato paste (6 oz)
  • 1 lb. lean ground beef, browned
  • 1 pkg. dry taco seasoning mix
  • 2 cups shredded Cheddar cheese
  • 9 corn tortillas

PREPARATION:

To make sauce, whirl tomatoes with onion and garlic in blender. Pour in medium saucepan. Add pepper, salt and tomato paste. Bring to a boil, reduce heat, and simmer for 5 minutes. Place 3 tortillas in bottom of slow cooker. 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.

More Mexican Recipes:
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Taco Casserole Recipe
Taco Soup Recipe
Taco Chili Recipe
Chiles Rellenos Recipe
Mexican Mac 'n Cheese Recipe
Chicken Taco Casserole Recipe
Taco Salad
Taco Cheese Dip
Mexican Chicken Casserole Recipe
Mexican Cornbread Recipe
Mexican Recipe - Scrambled Eggs
Mexican Recipe - Judy's Enchiladas
Mexican Beef Salad
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Mexican Recipe Cheese Dip
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