Crock Pot Enchilada Casserole

• 1 (14 1/2 oz.) can tomatoes
• 1 small onion, chopped fine
• 1 clove garlic, minced fine
• 1/2 tsp. ground red pepper
• 1/2 tsp. salt
• 1 can tomato paste (6 oz)
• 1 lb. ground beef, browned
• 1 pkg. dry taco seasoning mix
• 2 cups shredded Cheddar cheese
• 9 corn tortillas

Sauce:
Blend tomatoes with onion and garlic in blender.
Pour in medium saucepan. Add pepper, salt and
tomato paste. Heat until boiling, then simmer 5 to
10 minutes. Place 3 tortillas in bottom of crock pot.
Layer on tortillas 1/3 of ground beef, 1/3 tomato sauce
and 1/3 Cheddar cheese, then 3 more tortillas.
Repeat each layer 2 more times, ending with cheese.
Cover and cook on low 6 to 8 hours.

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