Hearty Beef Enchilada

• 1-1/2 pounds lean ground beef (90% lean)
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 envelope taco seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 9 corn tortillas (6 inches)
• 1/2 cup chicken broth
• 1/2 cup tomato sauce
• 1 can (10 ounces) enchilada sauce
• 1-1/2 cups shredded cheddar cheese
• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 1 can (11 ounces) Mexicorn, drained
• 1 can (4 ounces) chopped green chilies, drained
• 1 can (2-1/4 ounces) chopped ripe olives, drained
• Optional ingredients: Sour cream and avocado slices

1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, salt and pepper.
2. In a greased 5-qt. slow cooker, layer three tortillas, beef mixture, broth, tomato sauce and enchilada sauce; sprinkle with 1/2 cup cheese. Add three tortillas, beans, Mexicorn, green chilies, half of the olives and 1/2 cup cheese. Top with remaining tortillas, cheese and olives.
3. Cover and cook on low for 6-7 hours. Serve with sour cream and avocado if desired.

lean ground beef, onion, garlic, taco, salt, pepper, corn tortillas, chicken broth, tomato sauce, enchilada sauce, cheddar cheese, pinto beans, mexicorn, green chilies, ripe olives, ingredients

Taken from www.tasteofhome.com/recipes/hearty-beef-enchilada/ (may not work)