Instructions: * And sliced in half

** Double tortillas at every layer. Canned tortillas work well.

Brown beef, onion, and garlic in skillet. Pour off excess fat and season with salt and pepper.

[Mix enchilada and tomato sauces.]

Wipe inside of crock with oil. Place a tortilla in the bottom of the pot and spoon some of the meat mixture onto it with a little sauce mixture 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, cheese, and olives, finishing with a cheese and olive top.

Cover and cook at Low heat for 5 to 7 hours. Serve with additional hot tortillas.

Serves 8-10.

Variations: Add chorizo sausage, canned green chili peppers, or substitute stuffed green olives for black olives. Make with chicken or turkey instead of beef.

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