Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        lean ground beef
   1      envelope      enchilada sauce mix
   2      8 oz cans     tomato sauce
     1/2  teaspoon      salt
   1      cup           water
   1      large         onion -- finely chopped
   1      2.25 oz can   sliced ripe olives
                        Heavy-duty foil, 15" long
                        Corn tortillas, 8-10

Preparation:

In skillet brown meat and drain off excess fat. In mixing bowl combine dry enchilada sauce mix with tomato sauce, salt, and water. Stir in onion, olives, and browned meat. Line crockpot with foil making a nest at the bottom (this will make it easy to remove from the crock pot when finished). Spoon a small layer of meat mixture on bottom and cover with tortilla. Repeat layers, ending with meat on top. Cover and cook on low 4-6 hours. Sprinkle with cheese. Cook another 5 minutes or until cheese is melted. Picking up sides of foil liner, lift tortilla pie out of pot. Slide onto serving dish. Cut into wedges and serve. You may top with hot spicy cheese sauce if desired when serving.