GREENVILLE — Crock Pot Enchilada Casserole – Rose Marie Williamson
1 14 1/2-oz. can tomatoes
1 small onion, chopped fine
1 clove garlic, minced fine
1/2 tsp. ground red pepper
1/2 tsp. salt
1 6-oz. can tomato paste
1 lb. ground beef, browned
1 pkg. dry taco seasoning mix
2 cups shredded Cheddar cheese
9 corn tortillas
Blend tomatoes with onion and garlic in blender. Pour in medium saucepan. Add pepper, salt and tomato paste. Heat until boiling then simmer 5 to 10 minutes.
Place 3 tortillas in bottom of crock pot.
Layer on tortillas 1/3 of ground beef, 1/3 tomato sauce and 1/3 Cheddar cheese; then 3 more tortillas.
Repeat each layer two more times, ending with cheese.
Cover and cook on low 6 to 8 hours.
