1 1/2 lb Ground beef
1 pk Enchilada sauce mix
2 cn (8-oz ea) tomato sauce
1/2 ts Salt
1 c Water
1 lg Onion, finely chopped
1 cn (2 1/4 oz) sliced ripe olive
Heavy-duty foil, 15″ long
Corn tortillas, 8-10
In skillet brown meat and drain off excess fat. In mixing bowl combine dry
enchilada sauce mix with tomato sauce, salt, and water. Stir in onion,
olives, and browned meat. Line crockpot with foil making a nest at the
bottom (this will make it easy to remove from the crock pot when finished).
Spoon a small layer of meat mixture on bottom and cover with tortilla.
Repeat layers, ending with meat on top. Cover and cook on low 4-6 hours.
Sprinkle with cheese. Cook another 5 minutes or until cheese is melted.
Picking up sides of foil liner, lift tortilla pie out of pot. Slide onto
serving dish. Cut into wedges and serve. You may top with hot spicy cheese
sauce if desired when serving.