Friday, June 10, 2011

Red Enchilada Casserole

1 14 1/2-ounce can whole tomatoes
1 onion, cut into fourths
2 cloves garlic, pressed
1/2 tsp ground red pepper
1 6-ounce can tomato paste
12 corn tortillas
1 lb ground beef, browned and drained of grease
3 C cheddar cheese, grated

Preheat oven to 350.
In a blender or food processor, blend tomatoes and their liquid with the onion, garlic, ground red pepper, and tomato paste.
Tear up 4 corn tortillas and place in the bottom of a 9X9 baking dish.  Spread 1/3 of the ground beef, 1/3 of the tomato sauce, and 1/3 of the cheddar cheese.  Repeat each layer 2 more times.  Bake for about 45 minutes.
This is a very "safe" meal for my boys.  They devour it!  Not a lot of spice, so you can adjust that if you like more!

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