If you like Mexican food as well as I do this will become one of your favorites! And again, Crock Pot'ing it is so foolproof, so tasty, so quick! With Mexican Rice on the side ... terrific!
2 t. olive oil
2# meat (ground beef or pork – or chunks of chicken or turkey or pork)
2 t. chili powder
1 t. ground cumin
1 1/2 C. chopped onion
1 t. salt
2-3 cloves of garlic, minced
1 16-oz. can tomato sauce
1 C. sliced black olives
8 corn tortillas
room temperature butter
4 C. shredded Monterey Jack cheese
Saute onion in skillet in hot oil. Add meat, seasonings & garlic. When meat is browned, stir in tomato sauce. Heat through. Stir in black olives.
Make three double layer strips of foil, long enough to place in the bottom and up the sides of your crock pot – in a spoke pattern (helps with lifting the pie out of the Crock Pot).
Lightly butter one of the tortillas, lay buttered side up on foil strips. Spread with meat sauce and a layer of cheese. Cover with another buttered tortilla and repeat layers ending with cheese. Cover; cook on High 1 hour. Lift out (using foil strips) to serving platter – remove foil strips. Cut into wedges. Serve with sour cream & chopped green onions – or any other garnish your family likes!