Layered Enchilada Casserole

Photo: flickr user szlea

Ingredients

1 can (14 1/2 oz) whole tomatoes

1 small onion, cut into pieces

1 clove garlic, minced

1/2 teaspoon ground red pepper

1/2 teaspoon salt

1 can (6 oz) tomato paste

1 pound ground beef, browned

2 cups (8 oz) shredded Cheddar cheese

9 corn tortillas

Preparation

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