|Lean ground beef||1 1⁄2 Pound|
|Enchilada sauce mix||10 Ounce (1 Packet)|
|Tomato sauce||16 Ounce (Two 8 Ounce Cans)|
|Water||1 Cup (16 tbs)|
|Onion||1 Large, finely chopped|
|Canned sliced ripe olives||2 1⁄4 Ounce (1 Can)|
|Grated cheddar cheese||1 Cup (16 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Spicy cheese dip mix||1⁄2 Ounce (1 Package)|
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.
Makes 6 servings.