Recipe: Crockpot Layered Enchilada Casserole (crock pot)

CROCKPOT LAYERED ENCHILADA CASSEROLE

1 lb. ground beef, browned, divided
1 can whole tomatoes
1 small onion, cut into pieces
1 clove garlic, minced
1 (6 oz.) can tomato paste
1/2 tsp. crushed red pepper
1/2 tsp. salt
9 corn tortillas, divided
2 cups shredded cheddar cheese, divided

Brown ground beef in skillet. Drain; set aside.

Blend tomatoes (undrained), onion and garlic in blender or food processor.

Pour into medium saucepan. Add tomato paste, red pepper, and salt. Heat to a boil; simmer for 5-10 minutes.

Place 3 tortillas in bottom of crockpot. Layer on tortillas 1/3 of the ground beef, 1/3 of the sauce and 1/3 of the cheddar. Repeat layers two more times.

Cover and cook on Low 6-8 hours.