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Crockpot Tijuana Pie

• 1 1/2 lb. ground beef
• 1 onion, chopped
• 1 clove garlic, minced
• 1 tsp. salt
• 1/4 tsp. pepper
• 3-4 c. grated cheese
• 1 (10 oz.) can enchilada sauce
• 1 (8 oz.) tomato sauce
• 2 (16 oz.) cans chili beans
• 1 (16 oz.) can corn, drained
• 1 (6 oz.) can pitted olives, drained
• 6 corn or flour tortillas (size depends on size of crockpot)

Instructions:

Brown beef, onion, garlic, and seasonings. Wipe inside crockpot with oil. Place 1 tortilla in bottom. Spoon on meat mix 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, ending with cheese and olive top. Cover and cook low 5-7 hours. Serve with additional hot tortillas.