Layered Enchilada Casserole

4 Servings

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Layered Enchilada Casserole Ingredients

SINGLE GLASS (810 OZ	1 cn Whole Tomatoes; 14 1/2oz
1 Meyer lemon; squeezed, pulp	1 sm Onion; Cut Into Pieces
3 ts (rounded) sugar (in this	1 Clove Garlic; Minced
Cold water to fill the glass	1/2 ts Ground Red Pepper
Optional: lemon peel	1/2 ts Salt
GALLON	1 cn Tomato Paste; 6oz
10 Meyer lemons (juice and pulp	1 lb Ground Beef; Browned
1/2 c Sugar	2 c Shredded Cheddar Cheese
Cold water to complete the	9 Corn Tortillas

Instructions for Layered Enchilada Casserole

To prepare sauce, blend tomatoes and their liquid with onion and garlic, in a blender or food processor. Pour into medium sized saucepan. Add red pepper, salt ant tomato paste. Heat to a boil; then simmer for 5-10 minutes. Place 3 tortillas in bottom of Crock-pot. Layer on tortillas 1/3 of the ground beef, 1/3 of the tomato sauce and 1/3 of the Cheddar cheese. Repeat each layer two more times. cover and cook on low 6-8 hours. Recipe by: Rival Crock-Pot Cooking Posted to TNT - Prodigys Recipe Exchange Newsletter by Aquasea221@aol.com on Aug 29, 1997

Main Ingredient: Cuisine: Uncategorized