Crock-Pot Layered Enchilada Casserole

• 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

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

tomatoes, onion, clove garlic, ground red pepper, salt, tomato paste, ground beef, cheddar cheese, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457415 (may not work)