1 1/2 lb. ground beef
1/4 cup vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp. all-purpose flour
1 (8 oz.) can tomato sauce (or 1 cup enchilada sauce)
2 tbsp. chili powder
1 cup chopped olives
shredded Mexican cheese (I use "fiesta" style)
corn tortillas

Heat oil; brown garlic, onion and meat. Sprinkle flour over meat; add enchilada sauce, chili powder and olives.

Rip tortillas, about two or three pieces each, and layer between sauce. Start on bottom of Crock-Pot with sauce, alternate sauce, tortillas, sauce, tortillas, sauce. Top with shredded cheese.

Cook on LOW for about 6 to 8 hours or HIGH about 4 to 6 hours.

Submitted by: Tresa