Enchilada Stack Up

• 1 lb. ground beef
• 1 (8 oz.) can tomato sauce
• 2 Tbsp. chopped green chilies
• 1 can kidney beans, drained
• 1/2 c. chopped onion
• 4 corn or flour tortillas
• 3/4 c. tomato juice
• 1 1/2 tsp. chili powder
• 1/8 tsp. black pepper
• few drops bottled hot pepper sauce
• 1/2 c. sliced ripe olives
• 1/2 tsp. salt
• 1 c. shredded sharp natural Cheddar cheese

1. In skillet, cook ground beef and onion until meat is browned and onion is tender; drain off excess fat.
2. Add tomato sauce, chilies, chili powder, salt, pepper and hot sauce.
3. Stir in drained beans and olives.
4. Trim tortillas slightly smaller than diameter of crock-pot.
5. Add trimmings to meat mixture in bottom of cooker; top with tortilla.
6. Sprinkle with 1/4 cup cheese.
7. Repeat layers until used up.
8. Pour tomato juice around edge of stack up. Cover; cook on low for 5 to 6 hours or on high heat for 2 1/2 hours.

ground beef, tomato sauce, green chilies, kidney beans, onion, corn, tomato juice, chili powder, black pepper, drops, olives, salt, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=629144 (may not work)