1 1/2 lb Ground beef
1 package Enchilada sauce mix
2 can (8-oz ea) tomato sauce
1/2 tsp Salt
1 cup Water
1 large Onion, finely chopped
1 can (2 1/4 oz) sliced ripe olive
Heavy-duty foil, 15" long
Corn tortillas, 8-10
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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. |
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