Slow Cooker Layered Enchilada Casserole Recipe
This Slow Cooker Layered Enchilada Casserole Recipe is an absolutely yummy and delicious meal that the whole family will love! It’s super easy to make, using the slow cooker.
2 (14 1/2 oz) cans whole tomatos
1 large onion, cut into pieces
2 cloves garlic, minced
1 tsp ground red pepper
1 tsp salt
2 (6 oz can) tomato paste
2 lbs ground beef
4 cups cheddar cheese
20 corn tortillas (or flour if you prefer)
To prepare the sauce, blend the tomatoes (along with the liquid) with onion and garlic in a blender or food processor. Pour into a medium sized sauce pan. Add the red pepper, salt and tomato paste. Heat to a boil, then simmer for 5-10 minutes.
Place 3 tortillas in the bottom of the crock pot. Layer part of the ground beef, the tomato sauce and the cheese. Repeat each layer until all if used up.
Cover and cook on LOW for 6-8 hours.
This recipe should be enough to feed a family of 6. If you need less, just divide the recipe in half and prepare the same.
