Layered Enchilada Casserole

Layered Enchilada Casserole
1 (14 1/2 oz.) can whole tomatoes
1 small onion, cut into pieces
1 clove of garlic, minced
1/2 tsp. cayenne
1/2 tsp. salt
1 (6 oz.) can tomato paste
1 lb. ground beef, browned and drained
8 oz. cheddar cheese, shredded
9 corn tortillas
To prepare the sauce, place the whole canned tomatoes, the liquid from the tomatoes, the onion, and the
garlic in a blender or food processor. Blend. Pour into a medium saucepan. Add the cayenne, salt, and
tomato paste. Bring to a boil. Simmer for 5 to 10 minutes. Place 1/3 of the tortillas in the bottom of the
crock pot. Spoon over 1/3 of the ground beef, 1/3 of the sauce, and 1/3 of the cheddar in layers. Repeat
each layer twice more. Cover. Cook on low for 6 to 8 hours. Yields 6 servings.