Layered Mexican Casserole

Layered Mexican Casserole

1 (14 1/2 oz) can whole tomatoes
1 small onion, cut into pieces
1 clove garlic, minced
1/2 teaspoon ground red pepper
1/2 teaspoon salt
1 (6 oz) can tomato paste
9 corn tortillas
1 pound ground beef, browned
2 cups shredded cheddar cheese

To prepare sauce, blend tomatoes and their liquid with onion and garlic, in a food processor or blender. Pour into medium sized saucepan. Add red pepper, salt and tomato paste. Heat to a boil; then simmer for 5-10 minutes. Place 3 tortillas in bottom of Crock Pot. Layer on tortillas in this order: 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.

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