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Slow Cooker Layered Enchilada Casserole
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Enchiladas may seem like an enchi-lotta work, but not with a slow-cooker. Corn tortillas layered with ground beef, cheese, and a simmered mix of blended tomatoes and onions will become one of your new favorites.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
1 can (14.5 ounce size) whole tomatoes, drained
1 small onion, coarsely chopped
1 clove garlic, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 can (6 ounce size) tomato paste
1 pound ground beef
2 cups shredded Cheddar cheese
9 corn tortillas
directions
Combine the tomatoes, onion, and garlic in a blender or food processor. Process until smooth. Transfer the mixture to a saucepan over medium-high heat. Add the cayenne, salt, and tomato paste. Mix well and bring to a boil. Reduce the heat to a simmer and let cook for 10 minutes.
Add the ground beef to a skillet over medium-high heat. Cook, stirring frequently, until cooked through. Drain off any excess grease.
Place three tortillas in the bottom of the crock pot. Top with 1/3 of the ground beef, 1/3 of the tomato sauce mixture, and 1/3 of the shredded cheese. Repeat the layers two more times, ending with cheese.
Cover the crock pot and cook on high heat for 1 1/2 to 2 hours or until heated through.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
485 calories, 29 grams fat, 30 grams carbohydrates, 27 grams protein per serving.
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reviews & comments
July 23, 2013
Had way more flavor than I expected. Will definitley make this again.
August 16, 2005
This has become a family favorite!! I use ground turkey and don't blend the sauce mixture in the blender; I also use jalepeno soy cheese. Additionally, I find this recipe cooks more quickly in my slow cooker.