Baked Enchiladas

Baked Enchiladas

Baked Enchiladas
We've got the whole enchilada for you. This mouthwatering Mexican favorite is stuffed with cheese and ground beef. It brings the border to you.
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At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
6 servings

Ingredients
  • 1 (14 1/2 oz.) can of whole tomatoes
  • 1 small onion, cut into pieces
  • 1 clove of garlic, minced
  • 1/2 tsp. cayenne
  • 1/2 tsp. salt
  • 1 (6 oz.) can of tomato paste
  • 1 lb. ground beef, browned and drained
  • 8 oz. cheddar cheese, shredded
  • 9 corn tortillas

  • Methods/steps
    1. To prepare the sauce, 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 crock-pot and 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 and cook on low for 6 to 8 hours.

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