Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  lean ground beef
  1            package  enchilada sauce mix
 16             ounces  tomato sauce
     1/2      teaspoon  salt
  1                cup  water
  1              large  onion -- finely chopped
  1        2 1/4 ounce  ripe olives -- sliced
                        heavy-duty foil -- (about 15" long)
  8                     corn tortillas
  1                cup  cheddar cheese -- grated
                        ***SAUCE***
  8             ounces  tomato sauce
     1/2           cup  water
  1            package  spicy cheese dip mix

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.

Nutritional Information:

480 Calories (kcal); 32g Total Fat; (59% calories from fat); 27g Protein; 21g Carbohydrate; 105mg Cholesterol; 751mg Sodium