Tostada Pie

• 2 teaspoons olive oil or vegetable
• 2 pounds ground beef
• 2 teaspoons chili powder
• 1 teaspoon cumin ground
• 1 1/2 cups onions chopped
• 1 teaspoon salt
• 2 cloves garlic minced, or, 1/4 teaspoon garlic powder
• 1 16 tomato sauce
• 1 cup black olives sliced
• 8 each corn tortillas (6-inch)
• 1 x butter or margarine, room temperature
• 4 cups monterey jack cheese shredded
• 1 x sour cream
• 1 x scallions, spring or green onions minced

1. Saute onion in a skillet in hot oil.
2. Add ground beef, chili powder, ground cum in, salt, and garlic.
3. When ground beef is brown, stir in tomato sauce.
4. Heat teaspoon hrough.
5. Stir in black olives.
6. Prepare foil handles.
7. Place in any size Crock-Pot.
8. Lightly butter one corn to rtilla.
9. Lay buttered side up on foil stirps.
10. Spread with meat sauce and a lay er of cheese.
11. Cover with another buttered tortilla, more meat sauce and cheese .
12. Repeat layers ending with cheese.
13. Cover; cook on HIGH 1 hour.
14. When ready teaspoon o serve lift out, using foil handles, and transfer to serving dish.
15. discard fo il handles.
16. Cut into wedges.
17. Serve with sour cream and green onion if desired .
18. To make the handles: Tear off three 20 x 3-inch strips of heavy foil or use regular foil folded to d ouble thickness.
19. Crisscross the foil strips in a spoke design.
20. If preparing a Mexican tortilla stack meal: place the foil strips in a spoke design in the Crock-Pot.
21. Then layer the torti llas and meat and cheese mixtures on top of the foil in the Crock-Pot.
22. When ready to serve, simple lift the foil handles from the Crock -Pot and remove the meal to a serving dish.

olive oil, ground beef, chili powder, cumin ground, onions, salt, garlic, tomato sauce, black olives, corn tortillas, butter, sour cream, scallions

Taken from recipeland.com/recipe/v/tostada-pie-35159 (may not work)