slow cooker layered enchilada casserole recipe

How To Make slow cooker layered enchilada casserole recipe

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  Slow Cooker Layered Enchilada Casserole Recipe 1 (14 1/2 oz.) can whole tomatoes 1 small onion, cut into pieces 1 clove of garlic, minced 1/2 tsp. cayenne 1/2 tsp. salt 1 (6 oz.) can tomato paste 1 lb. ground beef, browned and drained 8 oz. cheddar cheese, shredded 9 corn tortillas To prepare the sauce, place the whole canned tomatoes, the liquid from the tomatoes, the onion, and the garlic in a blender or food processor. Blend. Pour into a medium saucepan. Add the cayenne, salt, and tomato paste. Bring to a boil. Simmer for 5 to 10 minutes. Place 1/3 of the tortillas in the bottom of the slow cooker. Spoon over 1/3 of the ground beef, 1/3 of the sauce, and 1/3 of the cheddar in layers. Repeat each layer twice more. Cover. Cook on LOW for 6 to 8 hours.
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