"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Layered Enchilada Casserole Recipe

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This recipe for Layered Enchilada Casserole, by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Kassian
Added: Monday, December 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
14 1/2 oz Canned Whole Tomatoes
1 small Onion, Cut Into Pieces
1 Clove Garlic, Minced
1/2 tsp Cayenne
1/2 tsp Salt
6 oz Tomato Paste
1 lb Ground Beef, Browned
8 oz Cheddar, Shredded
9 Corn Tortillas

Directions:
Directions:
Prepare the sauce first: Place the whole canned tomatoes, the liquid from the tomatoes, the onion and the garlic in a blender or food processor. Blend. Pour into a medium saucepan. Add the cayenne, salt and tomato paste. Bring to a boil. Simmer for 5 to 10 minutes. Place 1/3 of the tortillas in the bottom of the slow cooker. Spoon over 1/3 of the ground beef, 1/3 of the sauce and 1/3 of the cheddar in layers. Repeat each layer twice more. Cover. Cook on LOW for 6 to 8 hours.

Number Of Servings:
Number Of Servings:
6

 

 

 

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