Crock Pot Tex-Mex “Lasagna”

• 1/2 medium onion (diced)
• 3/4 cup pitted black olives (sliced)
• 1 lb hamburger
• 1 (8 ounce) can tomato sauce
• 1 (15 ounce) can chili beans, in sauce drained (keep the sauce)
• 1 1/2 teaspoons red pepper flakes
• 1 teaspoon soy sauce
• 1 tablespoon minced garlic paste
• 2 tablespoons cilantro leaves
• 4 large flour tortillas or 9 small flour tortillas
• 800 g grated sharp cheddar cheese
• 3/4 cup tomato juice
• sour cream (optional)

1. In a skillet, brown hamburger and onions until onions are tender.
2. Add 1/2 cup olives, tomato sauce, chili beans, red pepper, soy sauce, garlic, and 1 tablespoon cilantro.
3. Simmer 10 minutes.
4. Remove from heat and drain excess fat.
5. Meanwhile, lightly grease crockpot.
6. Line bottom of crock pot with one layer of tortillas, cut as needed to fit crockpot size.
7. Layer 1/3 meat mixture on top of tortilla layer.
8. Top with 1/4 of the cheese.
9. Repeat the layers twice and top with final tortilla layer.
10. Spread final 200 grams of cheese over tortilla top.
11. Mix reserved chili bean sauce and tomato juice.
12. Pour over cheese layer.
13. Sprinkle with remaining 1 tablespoon cilantro and 1/4cup olives.
14. Cover and cook on high for 4 - 5 hours.
15. For added flavor make an "a La" with a dollop of sour cream .

onion, black olives, hamburger, tomato sauce, chili beans, red pepper, soy sauce, garlic, cilantro, flour tortillas, cheddar cheese, tomato juice, sour cream

Taken from www.food.com/recipe/crock-pot-tex-mex-lasagna-267179 (may not work)