This is a great prep, cook in crock pot, eat later recipe. It has a different flavor than making it with enchilada sauce, the spicy pepper, tomato, garlic, and cheese flavors blend nicely. It is a good week night meal when you want to get home and have something ready to eat without picking up take out. It goes good with a side of corn.

Ingredients

• 1 can (14 oz.) whole or diced tomatoes
• 1/2 can (6 oz.) tomato paste
• 1 small onion, cut into pieces
• 1 lb. browned ground beef (Use Boca Burgers: Meatless Ground Crumbles for Vegetarian/Vegan)
• 1 to 3 cloves garlic, minced
• 2 cups (8 oz.) shredded Cheddar cheese (Vegan: Use a cheese substitute or leave out)
• 1/2 teaspoon ground red pepper
• 9 corn tortillas
• 1/2 teaspoon salt

Directions
To prepare sauce, blend tomatoes and their liquid with onion and garlic in a blender or  food processor. Pour into medium-sized saucepan. 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 Cheddar cheese. Repeat each layer two more times. Cover and cook on Low 6 to 8 hours.
4 servings