March 22, 2009

Sunday Recipe 2:

Baked Enchiladas
Makes: 6 servings
Created by The MDM Team, Sunday, February 17, 2008
We've got the whole enchilada for you. This mouthwatering Mexican favorite is stuffed with cheese and ground beef. It brings the border to you.


1 (14 1/2 oz.) can of whole tomatoes

1 small onion, cut into pieces

1 clove of garlic, minced

1/2 tsp. cayenne

1/2 tsp. salt

1 (6 oz.) can of tomato paste

1 lb. ground beef, browned and drained

8 oz. cheddar cheese, shredded

9 corn tortillas

To prepare the sauce, place the whole canned tomatoes, the liquid from the tomatoes, the onion, and the garlic in a blender or food processor. Blend. Pour into a medium saucepan. Add the cayenne, salt, and tomato paste. Bring to a boil. Simmer for 5 to 10 minutes. Place 1/3 of the tortillas in the bottom of the crock-pot and spoon over 1/3 of the ground beef, 1/3 of the sauce, and 1/3 of the cheddar in layers. Repeat each layer twice more. Cover and cook on low for 6 to 8 hours.

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