Crock Pot Layered Enchilada Casserole - cooking recipe

Ingredients

1 (14 1/2 ounce) can whole tomatoes
1 small onion, cut into pieces
1 minced garlic clove
1/2 teaspoon ground red pepper
1/2 teaspoon salt
1 (6 ounce) can tomato paste
1 lb ground beef, browned
2 cups shredded cheddar cheese
9 corn tortillas

Preparation

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