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1
Saute onion in a skillet in hot oil.
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2
Add ground beef, chili powder, ground cum in, salt, and garlic.
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3
When ground beef is brown, stir in tomato sauce.
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4
Heat teaspoon hrough.
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5
Stir in black olives.
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6
Prepare foil handles.
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7
Place in any size Crock-Pot.
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8
Lightly butter one corn to rtilla.
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9
Lay buttered side up on foil stirps.
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10
Spread with meat sauce and a lay er of cheese.
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11
Cover with another buttered tortilla, more meat sauce and cheese .
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12
Repeat layers ending with cheese.
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13
Cover; cook on HIGH 1 hour.
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14
When ready teaspoon o serve lift out, using foil handles, and transfer to serving dish.
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15
discard fo il handles.
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16
Cut into wedges.
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17
Serve with sour cream and green onion if desired .
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18
To make the handles: Tear off three 20 x 3-inch strips of heavy foil or use regular foil folded to d ouble thickness.
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19
Crisscross the foil strips in a spoke design.
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20
If preparing a Mexican tortilla stack meal: place the foil strips in a spoke design in the Crock-Pot.
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21
Then layer the torti llas and meat and cheese mixtures on top of the foil in the Crock-Pot.
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22
When ready to serve, simple lift the foil handles from the Crock -Pot and remove the meal to a serving dish.
