Crock Pot Enchiladas

Makes 4-6 servings

1-1/2 lb. ground beef

 1 medium onion, chopped

 1-2 cloves of garlic, minced

1/2 tsp. salt

 1/2 tsp. pepper

 6 corn tortillas

 2 C. fresh or frozen corn (or 15-oz can)

 1 19-oz can enchilada sauce

 2 C. (8 oz) shredded cheddar cheese

 1 2-1/2 oz. can sliced ripe olives, drained

 1 C. sour cream

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.