Friday, December 2, 2011

Crockpot Enchilada Casserole

This is one of those recipes that you can alter to fit your families likes.  I've made this many times.  Sometimes I add corn to it, black olives or a can of black beans. 

Slow Cooker Enchilada Casserole

2 small  tomatoes diced
1 small onion, cut into pieces
1 clove of garlic, minced
1/2 tsp. cayenne pepper
1/2 tsp. salt
1 can tomato paste
1 pound ground beef, browned and drained
8 ounces cheddar cheese, shredded
9 or more corn tortillas (depends on your slow cooker size)

To make the sauce, place tomatoes, onion, and garlic in the blender.  You may need to add some water to the blender, it all depends on your tomatoes.  Blend until smooth.  Then add to a saucepan.  To that add cayenne pepper, salt and tomato paste.  Bring to a boil and simmer 5-10 minutes.  Place a few of the tortillas on the bottom of the slow cooker.  Spoon some of the ground beef, then sauce, then cheddar cheese.  Repeat layers until all items are used.  Cover and cook on low 6-8 hours.

I'm linking up with Sandra for Slow Cooking Thursday over at Diary of a SAHM.

1 comment:

Mary said...

Looks really good! Gonna try it.