Layered Enchilada Casserole

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Title: Layered Enchilada Casserole
Categories: main dish, mexican, crockpot
Yield: 8 servings

1 cn whole tomatoes (14 1/2 oz)
1 sm onion; cut into pieces
1 clove garlic; minced
1/2 ts ground red pepper
1/2 ts salt
1 cn tomato paste (6 oz)
1 lb ground beef; browned
2 c cheddar cheese; shredded
9 corn tortillas

to prpare sauce, blend tomato and their liquid 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.




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Preparation Time: 8:00

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Per Serving (excluding unknown items): 358 Calories; 25g Fat (63.2%
calories from fat); 18g Protein; 15g Carbohydrate; 2g Dietary Fiber; 78mg
Cholesterol; 394mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0
Vegetable; 3 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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