Slow Cooker Layered Enchilada Casserole Recipe

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Slow Cooker Layered Enchilada Casserole Recipe

Opal Jackson-Cakmak


Easy and good!

★★★★★ 1 vote


slow cooker layered enchilada casserole recipe


1Slow 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.