Monday, July 12, 2010

Crockpot Enchilada Casserole

Crockpot Enchilada Casserole

from Carrie's Cooking


  • 15 ounce can tomato sauce
  • 1/2 cup water
  • 2 teaspoon Tabasco sauce
  • 5 flour tortillas (taco size)
  • 1 cup grated cheese (cheddar or Monterey Jack)
  • 1/2 onion, diced
  • 1 pound lean ground beef

  1. Mix the tomato sauce, water, and Tabasco sauce in a bowl.
  2. Pour half of the sauce mixture into a slow cooker.
  3. Layer a tortilla, 1/4 of the cheese, then 1/4 of the onions and meat in the cooker.
  4. Continue adding the layers until all of the cheese, onions, and meat are used.
  5. Top with a tortilla.
  6. Cover the tortilla with the other half of the tomato sauce mixture.
  7. Cover and cook on low for 4 hours.

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