• 1 1/2 lbs lean ground beef
• 1 cup chopped Onion
• 1 medium Garlic Clove, minced
• 8 oz Enchilada Sauce
• 15 oz Pinto Beans, canned
• 6 small flour tortillas
• 16 oz Mexicali Corn, drained
• 1 lb Cheddar Cheese

1. Brown and drain ground beef. Add onion and garlic. Cook until onion is clear and soft. Season with salt and pepper if desired.
2. Combine enchilada and tomato sauces in a bowl.
3. Wipe inside of crockpot with oil.
4. Place one tortilla on the bottom of the pot. Using 1/5 of each ingredient in this order: beef, beans, corn, sauce, cheese, and tortilla, make 5 layers ending with cheese.
5. Cover and cook on low for 5 to 7 hours.

(Di46)