We've got the whole enchilada for you. This mouthwatering Mexican favorite is stuffed with cheese and ground beef. The secret, however, is in the simple savory sauce. It brings the border to you.
For 6 people
1 3/4 cup(s) whole tomatoes
1 cup(s) small onion, cut into pieces
1clove of garlic, minced
1/2 teaspoon(s) cayenne
1 teaspoon(s) salt
12 tablespoon(s) tomato paste
16 ounce(s) ground beef, browned and drained
8 ounce(s) cheddar cheese, shredded
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.