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Taco Enchilada Casserole In Crock Pot

Making a taco enchilada casserole in a crock pot is super easy. You can throw this meal together in the morning and it will be ready in the evening when it’s dinner time, and it makes enough for a crowd! It’s the perfect thing to make for get-togethers, games, and other parties! Below is an easy recipe to follow to make a great Mexican enchilada casserole. Serve it with a salad with lettuce, avocado, tomatoes and tequila lime vinaigrette and some beans on the side. A great dessert would be sorbet or assorted Mexican candies with Mexican coffee!

• 1 (14 1/2 ounce) can tomatoes
• 1 small onion, chopped fine
• 1 clove garlic, minced fine
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon salt
• 1 (6 ounce) can tomato paste
• 1 lb ground beef, browned
• 1 package taco seasoning mix
• 2 cups shredded cheddar cheese
• 9 corn tortillas

Liquefy the garlic, onion, tomatoes and pour in a medium sized saucepan and bring to a boil. Add the tomato paste, salt and pepper. Let simmer for 10 minutes. To get it ready to cook, place 3 tortillas in the bottom of the 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 2 more times, ending with cheese. Cover and cook on low 5 to 6 hours. Five hours will usually do the trick. If you can, check it every several hours to make sure it does not overcook. Uncover and enjoy!