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| 1 1/2 x ca. 450 g | lean ground beef |
| 1 Packung | Enchilada sauce mix |
| 16 x ca. 30 g | Cans tomato sauce |
| 1/2 Teelöffel | salt |
| 1 Tasse | water |
| 1 gross | onion finely chopped |
| 2 1/4 x ca. 30 g | Can ripe olives -- sliced |
| | Heavy-duty foil (about 15" |
| | Long) |
| 8 | Corn Tortillas |
| 1 Tasse | Cheddar cheese grated |
| | Sauce |
| 8 x ca. 30 g | tomato sauce can |
| 1/2 Tasse | water |
| 1 Packung | Spicy cheese dip mix |
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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.
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