Slow Cooker Ground Beef Enchilada Casserole
"You can absolutely use flour tortillas in place of corn tortillas if you like. The Mexican tomato sauce definitely has a little bit of kick, so if you want to you can substitute regular tomato sauce, but I highly recommend the Mexican style. I am kind of a whimp about spicy foods and this was not too hot for me, it has just enough kick and the half-n-half mixed in with it definitely mellows the heat...."
INGREDIENTS
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Meat Filing:
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1 1/2 lbs ground beef
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1 teaspoon cumin
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1 1/4 teaspoons salt
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1 can (16 oz) refried beans
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1 cup grated cheddar or Colby jack cheese
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Sauce:
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1 1/2 cups half-n-half
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1 can (10 oz) red enchilada sauce (I use mild)
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1 can (7.75 oz) Mexican Tomato Sauce (I used El Pato Brand)
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Corn tortillas (about 15-18, depending on the size of your slow cooker and how you lay them)
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Sour cream (about 1/2 - 3/4 cup)
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1 1/2 cups grated cheddar cheese
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1 1/2 cups grated Monterey Jack Cheese (or mozzarella is fine too)
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Garnishes: (optional)
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Shredded lettuce, cilantro, salsa, olives, avocados, sour cream
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