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.
Yields
6 Servings