Enchilada Stack Up

Name: Enchilada Stack Up
Ingredients: 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

13 ingredients

8 steps

Ingredients

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

Directions

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.