Crockpot Tijuana Pie Recipe

1 onion, chopped

1 clove garlic, minced

1 tsp. salt

1/4 tsp. pepper

3-4 c. grated cheese

1 (10 oz.) can enchilada sauce

1 (8 oz.) tomato sauce

2 (16 oz.) cans chili beans

1 (16 oz.) can corn, drained

1 (6 oz.) can pitted olives, drained

6 corn or flour tortillas (size depends on size of crock pot)

1 tortilla in bottom. Spoon on meat mix a little sauce and cheese. Top with another tortilla and layer on a bean, cheese and corn section. Drop in a few olives. Continue layers, ending with cheese and olive top. Cover and cook low

5-7 hours. Serve with additional hot tortillas.