Enchilada Stack Up - cooking recipe

Ingredients

1 lb. ground beef
1 (8 oz.) can tomato sauce
2 Tbsp. chopped green chilies
1 can kidney beans, drained
1/2 c. chopped onion
4 corn or flour tortillas
3/4 c. tomato juice
1 1/2 tsp. chili powder
1/8 tsp. black pepper
few drops bottled hot pepper sauce
1/2 c. sliced ripe olives
1/2 tsp. salt
1 c. shredded sharp natural Cheddar cheese

Preparation

In skillet, cook ground beef and onion until meat is browned and onion is tender; drain off excess fat.
Add tomato sauce, chilies, chili powder, salt, pepper and hot sauce.
Stir in drained beans and olives.
Trim tortillas slightly smaller than diameter of crock-pot.
Add trimmings to meat mixture in bottom of cooker; top with tortilla.
Sprinkle with 1/4 cup cheese.
Repeat layers until used up.
Pour tomato juice around edge of stack up. Cover; cook on low for 5 to 6 hours or on high heat for 2 1/2 hours.