Crock Pot Layered Enchilada Casserole

CROCK POT LAYERED ENCHILADA CASSEROLE

Ingredients:

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

Directions:

1. Blend tomatoes (undrained), onion and garlic in blender or food processor. Pour into med sauce pan.

2. Add red pepper, salt and tomato paste. Heat to a boil; simmer for 5-10 min.

3. Place 3 tortillas in bottom of crockpot. Layer on tortillas 1/3 of the ground beef, 1/3 of the sauce and 1/3 of the cheddar. Repeat layers two more times.

4. Cover and cook on Low 6-8 hours