Layered Enchilada Casserole

Course : Enchiladas
Serves: 4
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Ingredients:

14 1/2 ounces Canned Whole Tomatoes
1 small Onion -- Cut Into Pieces
1 Clove Garlic -- Minced
1/2 teaspoon Cayenne
1/2 teaspoon Salt
6 ounces Tomato Paste
1 pound Ground Beef -- Browned
8 ounces Cheddar -- Shredded
9 Tortillas Corn Tortillas
 

Preparation / Directions:

Prepare the sauce first: 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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