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
  1 cup of water
• 2 cups shredded Cheddar cheese
• 9 corn tortillas

Sauce:
Brown meat, drain, add the taco seasoning
mix, water and simmer for 10 minutes. Set aside.

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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