Title: Layered Enchilada Casserole
Categories: Crockpot
Yield: 4 Servings

1 cn Whole Tomatoes; 14 1/2oz
1 sm Onion; Cut Into Pieces
1 Clove Garlic; Minced
1/2 ts Ground Red Pepper
1/2 ts Salt
1 cn Tomato Paste; 6oz
1 lb Ground Beef; Browned
2 c Shredded Cheddar Cheese
9 Corn Tortillas

To prepare sauce, blend tomatoes and their liquid with onion and garlic, in
a blender or food processor. Pour into medium sized saucepan. Add red
pepper, salt ant tomato paste. Heat to a boil; then simmer for 5-10
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 6-8 hours.

Recipe by: Rival Crock-Pot Cooking Posted to TNT - Prodigy's Recipe
Exchange Newsletter by Aquasea221@aol.com on Aug 29, 1997