 | | Directions | - Brown beef with onion and garlic. Drain and season with salt and pepper.
- Spray inside of slow cooker with nonstick cooking spray.
- First Layer: Cover bottom of slow cooker with a layer of the tortilla strips. Place about 1/2 of the meat mixture on top of the strips. Add half the enchilada sauce and 1/2 the tomato sauce, top with 1/3 of the cheese.
- Second Layer: Layer of tortilla strips, add all the the beans and corn, the rest of the meat mixture, top with 1/3 of the cheese. Add olives in this layer, if desired.
- Third Layer: Layer tortilla strips, remaining tomato sauce and enchilada sauce, top with remaining cheese. Garnish with olives, if desired.
- Cover slow cooker and cook for 7 hours on low heat.
Note: This recipe can easily be cut in half and baked in a 4 1/2 quart slow cooker for approximately 5-6 hours. |
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Prep Time: 20 minutes
Cook Time: 6 or more hours
Container: 7 quart slow cooker
Servings: 20
Serving Size: 1 piece
|  | | Ingredients | | - | | 3 pounds ground beef |
| - | | 2 large onions, chopped |
| - | | 2 cloves garlic, minced |
| - | | 2 teaspoons salt |
| - | | 1/2 teaspoon pepper |
| - | | 12 corn tortillas, cut into 1 |
| - | | 20 ounces (2 cans) enchilada sauce |
| - | | 16 ounces tomato sauce |
| - | | 1 1/2 pounds cheddar cheese, grated |
| - | | 64 ounces (4-16 oz. cans)chili beans |
| - | | 32 ounces (2-16 oz. cans)corn, drained |
| - | | 6 ounces pitted olives (optional) |
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