Crock-Pot Slow Cooker Enchilada Casserole

This is a great recipe to put together in the am and let it cook all day. The house fills with a great aroma and then you eat a flavorful meal. This recipe can be made with either the corn tortillas or flour tortillas. It comes out in a layered lasagna type way with the tortillas soft but not soggy. This recipe is one originally made by Shellie Hurrle. While there are a ton of enchilada casseroles out there this one is specifically made for the slow cooker/crockpot. Fast and easy. Enjoy. ChefDLH

• Ready In: 6 hrs 15 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs ground beef
• 1  medium onion, chopped
• 1 -2  garlic clove, minced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 6  corn tortillas
• 2  cups fresh corn (or 2 cups frozen corn or 15-oz can)
• 1 (19 ounce) can  enchilada sauce
• 2  cups  shredded cheddar cheese
• 1 (2 1/2ounce) can sliced ripe olives, drained
• 1  cup sour cream

Directions

1. Brown ground beef and drain. Add onion and garlic; cook over medium heat until tender and transparent. Add salt and pepper. Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese and olives. Repeat tortillas and other layers two times. Cover and cook on low 6-8 hours Serve with sour cream.