Preparation:
In skillet or slow-cooking pot with browning unit, cook beef until crumbly; drain off excess fat. In mixing bowl, combine dry enchilada sauce mix with tomato sauce, salt, and water; stir in onion, olives, and browned beef. Line slow-cooking pot with foil by making a "nest" in the bottom. Spoon 2 tbs. meat-sauce mixture on foil in bottom. Arrange alternate layers of tortillas and meat sauce, ending with a layer of sauce on top. Cover and cook on low for 4 to 6 hours. Sprinkle with cheese. Cook another 5 minutes. Picking up sides of foil liner lift tortilla pie out of pot. Slide onto serving dish. Cut into wedges; serve with sauce.
Sauce: In small saucepan, combine tomato sauce, water, and dry cheese dip mix. Cover and simmer for 5 minutes. Serve hot. |
