Layered Enchilada Casserole
Ingredients
1 can Whole tomatoes (14 1/2 oz.)
1 small Onion, cut into pieces
1 clove Garlic, minced
1/2 tsp. Ground red pepper
1/2 tsp. Salt
1 can Tomato paste (6 oz.)
1 pound Ground beef, browned
2 C. Cheddar cheese, shredded
9 Corn tortillas
Cooking Instructions
Blend tomato and their liquid with onion and garlic in a blender or food processor. Pour into medium sized sauce pan. Add red pepper, salt, and tomato paste. Heat to a boil, then simmer for 5 to 10 minutes. Place 3 tortillas in bottom of Crock pot. Layer on tortillas 1/3 of the ground beef, 1/3 of the tomato sauce and 1/3 of the cheddar cheese. Repeat each layer two more times. Cover and cook on Low 6 to 8 hours.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)