1 1/2 lbs. ground beef
1 med. chopped onion
1 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
3/4 lb. grated Cheddar cheese
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 and sliced
6 corn tortillas

Brown beef, onion and garlic in a skillet. Drain fat and season with salt and pepper. Add sauces.

Wipe inside of slow cooker with oil. Place a tortilla in bottom of pot and layer with meat mixture, sauce and cheese. Continue layering with tortillas, meat, beans, cheese, corn, cheese and sliced olives, finishing with cheese and olives on top. Cover and cook at low heat 5 to 7 hours. Serve with additional hot tortillas.

A 4 ounce can of chopped green chilies is nice addition. This recipe is good with leftover turkey or diced chicken for a change.