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Brown beef with onion and garlic. Drain and season with salt and pepper.
Spray inside of slow cooker with nonstick cooking spray.
First Layer: Cover bottom of slow cooker with a layer of the tortilla strips. Place about 1/2
of the meat mixture on top of the strips. Add half the enchilada sauce and 1/2 the tomato sauce,
top with 1/3 of the cheese.
Second Layer: Layer of tortilla strips, add all the the beans and corn, the rest of the meat
mixture, top with 1/3 of the cheese. Add olives in this layer, if desired.
Third Layer: Layer tortilla strips, remaining tomato sauce and enchilada sauce, top with
remaining cheese. Garnish with olives, if desired.
Cover slow cooker and cook for 7 hours on low heat.
Note: This recipe can easily be
cut in half and baked in a 4 1/2 quart slow cooker for approximately 5-6 hours.
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