Saturday, March 31, 2007

Enchilda Casserole

1 can tomatoes (do not drain)
1 medium onion, chopped
2 cloves garlic
1 6 oz can tomato paste
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp salt
1 lb ground beef or turkey, browned in a pan
12 white corn tortillas
8 oz shredded cheese (I use half Monterrey jack and half cheddar)
8 oz sour cream
1 pkg or about 2 tbls Taco Seasoning

Place first 3 ingredients in blender and puree. Pour mixture into sauce pan and add tomato paste and seasonings. Bring to a boil and simmer about 5 minutes. Place 1/3 of the tortillas in bottom of slow cooker, followed by 1/3 of the meat, 1/3 of the sauce and 1/3 of the shredded cheese, continue all layers. Cook on LOW 6-8 hours.

For topping, stir taco seasoning into sour cream.

Makes about 6 servings.

This was such a hit with the kids and it's fairly nutritious!! You can serve this on a bed of lettuce to make it into a salad. Also, it's not good to look at, but it sure is tasty!!

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