CROCKPOT ENCHILADA CASSEROLE

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INGREDIENTS:
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
DIRECTIONS:
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 crockpot. 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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