CROCK-POT ENCHILADAS 6 corn tortillas (regular size) 1 lb. ground beef 1/2 clove garlic, minced 1 medium onion, chopped 1 tsp. salt 1 tsp. pepper 1 Tbsp. chili powder 4 1/2 oz. can chopped black olives 1 (8 oz.) can tomato sauce 2 c. shredded Cheddar cheese shredded lettuce sour cream tortilla chips Brown ground beef, onion and garlic. Drain off grease. Add salt, pepper, chili powder, olives and tomato sauce. Simmer while buttering one side of each tortilla. Begin layering in crock-pot: tortilla, meat sauce, cheese; until you use all ingredients, ending with cheese. Pour 2/3 cup water over and cook on low about 2 1/2 hours. Spoon out and serve with the sour cream and shredded lettuce and tortilla chips.
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