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Tijuana Pie
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1-1/2 lbs. ground beef
1 onion, chopped
1 clove garlic, minced
1 tsp. salt
1/4 tsp. 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.) pitted olives
6 corn tortillas
Brown beef, onion, garlic in skillet. Pour off excess fat and season with salt and pepper. Wipe inside of crockpot with oil. Place a tortilla in the bottom of the pot and spoon some of the meat mixture onto it with a little sauce 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 and cheese and olives finishing with cheese and olives on top. Cover and cook at low 5-7 minutes.
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