Crock-Pot Layered Enchilada Casserole - cooking recipe

Ingredients

1 (14 1/2 oz.) can whole tomatoes
1 small onion, cut into pieces
1 clove garlic, minced
1/2 tsp. ground red pepper
1/2 tsp. salt
1 (6 oz.) can tomato paste
1 lb. ground beef, browned
2 c. (8 oz.) shredded Cheddar cheese
9 corn tortillas

Preparation

To prepare sauce, blend tomatoes in their liquid with onion and garlic in a blender or food processor.
Pour into medium-sized saucepan.
Add red pepper, salt and tomato paste.
Heat to a boil; simmer for 5 to 10 minutes.
Place 3 tortillas in bottom of crock-pot.
Layer on tortillas 1/3 of the ground beef, 1/3 tomato sauce and 1/3 of Cheddar cheese.
Repeat each layer two more times.
Cover and cook on low, 6 to 8 hours.
Makes 4 servings.