1 1/2 lb Lean ground beef
1 pk Enchilada sauce mix
16 oz Cans tomato sauce
1/2 ts Salt
1 c Water
1 lg Onion — finely chopped
2 1/4 oz Can ripe olives — sliced
Heavy-duty foil (about 15″
8 Corn tortillas
1 c Cheddar cheese — grated
8 oz Can tomato sauce
1/2 c Water
1 pk Spicy cheese dip mix
In skillet or slow-cooking pot with browning unit, cook beef until crumbly;
drain off excess fat. In mixing bowl, combine dry enchilada sauce mix with
tomato sauce, salt, and water; stir in onion, olives, and browned beef.
Line slow-cooking pot with foil by making a “nest” in the bottom. Spoon 2
tbs. meat-sauce mixture on foil in bottom. Arrange alternate layers of
tortillas and meat sauce, ending with a layer of sauce on top. Cover and
cook on low for 4 to 6 hours. Sprinkle with cheese. Cook another 5
minutes. Picking up sides of foil liner lift tortilla pie out of pot.
Slide onto serving dish. Cut into wedges; serve with sauce.
Sauce: In small saucepan, combine tomato sauce, water, and dry cheese dip
mix. Cover and simmer for 5 minutes. Serve hot.