Layered Enchilada Casserole Recipe

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Layered Enchilada Casserole

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1 can(s)
whole tomatoes (14 1/2 ounces)
1 small
onion, cut into pieces
garlic clove, minced
1/2 tsp
ground red pepper
1/2 tsp
1 can(s)
tomato paste, 6 ounces
1 lb
ground beef, browned
2 c
cheddar cheese, shredded
corn tortillas


1To prepare sauce, blend tomato and their liquid with onion and garlic in a blender or food processor.

2Pour into medium sized sauce pan.

3Add red pepper, salt and tomato paste.

4Heat to a boil; then simmer for 5 to 10 minutes.

5Place 3 tortillas in bottom of crock pot.

6Layer on tortillas 1/3 of the ground beef, 1/3 of the tomato sauce and 1/3 of the chedder cheese.

7Repeat each layer two more times.

8Cover and cook on low 6 to 8 hours.

About this Recipe

Regional Style: Mexican
Other Tag: Quick & Easy