Crockpot Enchilada
Crystal Miller

1 recipe enchilada sauce
1 lb. hamburger
½ sweet onion, chopped
4 cups cooked pinto beans
1 can olives, sliced
1 can whole corn
4 cups shredded cheese
12 corn tortillas

Prepare enchilada sauce and set aside.  In a frying pan brown hamburger and add onion and cook until the hamburger is no longer pink and the onion is soft. Add the pinto beans, olives, and corn.  In a large 6qt. crockpot spray a little non-stick spray on the bottom.  Lay 3 tortillas on the bottom and cover them with about ½ cup of enchilada sauce.  Then top that with about 1/3 of hamburger/bean mixtures and about 1 ½ or so cups of cheese.  Add another layer of corn tortillas and repeat the same as before, More sauce to cover tortillas (1 cup or more), 1/3 hamburger/bean mix, and cheese.  Repeat this again ending with cheese and make sure you have a little enchilada sauce to spread on the top.  Cook on low for 6 to 8 hours. 

To serve:  Crush some tortilla chips on you plate, scoop out some enchilada and put this on the chips.  Top with sour cream and salsa.  Delicious!

Serve with a  veggie platter and ranch dip or nice green salad.
 

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