Recipe(tried): Crock Pot Enchilada Casserole (blender and crock pot)

CROCK POT ENCHILADA CASSEROLE

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

Brown the ground beef; drain. Stir the taco seasoning mix into the ground beef and set aside.

TO MAKE THE SAUCE:
Blend tomatoes with onion and garlic in blender. Pour in medium saucepan. Add tomato paste, red pepper, and salt. Heat until boiling, then simmer 5 to 10 minutes.

TO ASSEMBLE:
Place 3 tortillas in bottom of crock pot. Layer on tortillas 1/3 of ground beef mixture, 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.