Enchilada Casserole

[Juliebove]

I tried this again tonight using a slightly different recipe and a much shorter cooking time. This time it came out well and the tortillas are intact. And it makes quite a lot.

I bought a huge package of ground beef at Costco. I browned it all and used about 1/2 of it, so about 2 1/4 pounds. You could use less but I like to put in more protein to make it less carby. I put this in the refrigerator overnight. I also added a bit of salt and pepper to the meat as it cooked.

Just before putting in the crockpot, I made the sauce. I used two small cans of tomatos, one whole and one chopped. This is what I had. I drained the juice into a large saucepan, then put the tomatoes into the food processor with one large onion. Processed it until it was as smooth as I could get it. I then added this to my pan and also added a 12 oz. can of tomato paste, a few shakes of garlic powder and a few shakes of Mexican chili powder. You could make this spicer if you want.

I brought the sauce to a boil, then covered it (it will splatter) and simmered it for 10 minutes.

I then lined my crockpot with one of those plastic liners and began assembly. I also used a can of creamed corn. You could leave this out, but I think it adds sweetness. You could also add cheese if you can have it.

Put three corn tortillas (I used 12 in total) on the bottom of the crock. Add a layer of meat, then drizzle with about 3 Tablespoons of creamed corn, then a layer of the sauce. Repeat in layers, ending with tomato sauce.I cooked this on low for about 3 hours. You could probably get by with 2 hours, everything is already cooked. You just have to heat through.

This would also work with cooked chicken or turkey in small pieces.