Enchilada Casserole

Here's a crockpot recipe for a healthy enchilada casserole.

Enchilada Casserole

1 14.5-oz can whole tomatoes
1 small onion, cut into pieces
1 clove garlic, minced
1/2 tsp ground red pepper
1/2 tsp salt
1 6-oz can tomato paste
1 pound ground beef, browned
2 cups cheddar cheese -- shredded
9 corn tortillas

To prepare sauce, blend whole tomatoes 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 crockpot. Layer on tortillas 1/3 of the ground beef, 1/3 of the tomato sauce and 1/3 of the chedder cheese. Repeat each layer two more times. Cover and cook on Low 6 to 8 hours.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com