Slow Cooker Layered Enchilada Casserole Recipe

Slow Cooker Layered Enchilada Casserole Recipe

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Opal Jackson-Cakmak


Easy and good!


★★★★★ 1 vote



How to Make Slow Cooker Layered Enchilada Casserole Recipe


  1. 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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