1 1/2 lb Ground beef
1 Onion; chopped
1 Clove garlic; minced
1 ts Salt
1/4 ts Pepper
3/4 lb Cheddar cheese; grated
1 10-oz can enchilada sauce
1 8-oz can tomato sauce
2 16-oz cans chili-seasoned
-beans
1 16-oz can corn; drained
1 6-oz can pitted olives;
-drained*
6 Corn tortillas; **
* and sliced in half
** Double tortillas at every layer. Canned tortillas work well.
Brown beef, onion, and garlic in skillet. Pour off excess fat and season
with salt and pepper.
[Mix enchilada and tomato sauces.]
Wipe inside of crock with oil. Place a tortilla in the bottom of the pot
and spoon some of the meat mixture onto it with a little sauce mixture and
cheese. Top with another tortilla and layer on a bean, cheese, and corn
section. Drop in a few olives. Continue layers of filling, sauce, cheese,
and olives, finishing with a cheese and olive top.
Cover and cook at Low heat for 5 to 7 hours. Serve with additional hot
tortillas.
Serves 8-10.
Variations: Add chorizo sausage, canned green chili peppers, or substitute
stuffed green olives for black olives. Make with chicken or turkey instead
of beef.
Yields
8 Servings
