Layered Enchilada Casserole

1 can whole tomatoes (14 1/2 oz)

1 small onion -- cut into pieces

1 clove garlic -- minced

1/2 teaspoon ground red pepper

1/2 teaspoon salt

1 can tomato paste (6 oz)

1 pound ground beef, browned

2 cups cheddar cheese -- shredded

9 corn tortillas

to prpare sauce, blend tomato and their liquid with onion and garlic in a blender or food processor. Pour into medium sized sauce pan. Add red pepper, salt and tomato paste . Heat to a boil; then simmer for 5 to 10 minutes. Place 3 tortillas in bottom of Crock Pot. Layer on tortillas 1/3 of the ground beef, 1/3 of the tomato sauce and 1/3 of the chedder cheese. Repeat each layer two more times . Cover and cook on Low 6 to 8 hours.