Crockpot Enchilada Casserole

• 1 lb. ground beef
• 1/2 c. onion, chopped
• 8 oz. tomato sauce
• 4 oz. green chilies, chopped
• 1 1/2 t. chili powder
• 1/2 t. salt
• 1/3 t. pepper
• 1/2 t. cumin
• 4 drops Tabasco
• 16 oz. chili beans
• 1/2 can black olives, chopped
• 8 (6-inch) corn or flour tortillas
• 1 c. cheddar cheese, shredded
• 8 oz. tomato sauce*
• 6 shakes jalapeno powder

1. Brown hamburger and onion. Drain; stir in tomato sauce, chilies, chili powder, salt and pepper, Tabasco, chili beans and black olives. Spray a 9x13-inch pan with PAM. Layer 1/3 meat, 1/3 tortillas, 1/3 cheese. Repeat until finished. Pour tomato sauce mixed with equal part of water around the edges. Bake at 350 degrees for about 30-45 minutes.
2. * Can substitute 2 c. tomato juice for 8 oz. tomato sauce.

ground beef, onion, tomato sauce, green chilies, chili powder, salt, pepper, cumin, chili beans, black olives, corn, cheddar cheese, tomato sauce, jalapeno powder

Taken from www.epicurious.com/recipes/member/views/crockpot-enchilada-casserole-1271909 (may not work)