Instructions: Saute onion in a skillet in hot oil. Add ground beef, chili powder, ground cumin, salt and garlic. When ground beef is brown, stir in tomatoe sauce. Heat through. Stir in black olives. Prepare foil strips. Place in any size crockpot. Lightly butter one of corn torillas. Lay one torilla, buttered side up on foil strips. Spread with meat sauce and a layer of cheese. Cover with another tortilla, more meat sauce and cheese. Repeat layers ending with cheese. Cover; cook on HIGH 1 hour. When ready to serve, lift out, using foil strips and transfer to serving dish. Discard foil strips. Cut into wedges. Serve with sour cream and green onion if desired.

Serves 4-5.

"Making Foil Handles"

Foil handles make it easier to lift Mexican tortilla stack meals or meat loaves out of the crockpot. To make the handles, tear off three 20x3-inch strips of heavy foil or use regular foil folded to double thickness. Crisscross the foil strips in a spoke design. If preparing a Mexican Tortilla stack meal, place the foil strips n a spike design in the crockpot. Then layer the tortillas and meat and cheese mixtures on top of the foil in the crockpot. If preparing a meat loaf, place the foil handles on a large sheet of waxed paper. Shape the meat loaf on the spike design. Lift the ends of the handles to transfer the loaf to the crockpot. When ready to serve, simply lift the foil handles f rom the crockpot and remove the meal to a serving dish.

Recipe is from Rival

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.