Tijuana Pie

1 1/2 pounds ground beef
1 onion, chopped
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
3 to 4 cups grated cheese
1 10 ounce can enchilada sauce
1 8 ounce can tomato sauce
2 16 ounce cans chili beans
1 16 ounce can corn, drained
1 6 ounce can pitted olives, drained
6 or more corn or flour tortillas

Brown beef, onion, garlic and seasonings. Wipe inside crockpot with oil.

Place 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 alternating layers, ending with cheese and olive top.

Cover and cook low 5 to 7 hours.

Serve with additional hot tortillas.