| 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 sasuce |
| 2 | 16 oz. cans | chili seasoned beans |
| 1 | 10 oz. can | corn, drained |
| 1 | 6 oz. can | 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 on low 5 - 7 hours.