Crock-Pot Slow Cooker Enchilada Casserole

• 1 1/2 lbs ground beef
• 1 medium onion, chopped
• 1 -2 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 corn tortillas
• 2 cups fresh corn (or 2 cups frozen corn or 15-oz can)
• 1 (19 ounce) can enchilada sauce
• 2 cups shredded cheddar cheese
• 1 (2 1/2 ounce) can sliced ripe olives, drained
• 1 cup sour cream

1. Brown ground beef and drain. Add onion and garlic; cook over medium heat until tender and transparent. Add salt and pepper. Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese and olives. Repeat tortillas and other layers two times. Cover and cook on low 6-8 hours Serve with sour cream.

ground beef, onion, garlic, salt, pepper, corn tortillas, fresh corn, enchilada sauce, cheddar cheese, olives, sour cream

Taken from www.food.com/recipe/crock-pot-slow-cooker-enchilada-casserole-353224 (may not work)