Crock Pot Tex-Mex “lasagna”

• medium onion (diced)↗1⁄2
• pitted black olives (sliced)↗3⁄4 cup
• hamburger↗1 lb
• can tomato sauce↗1 ounce
• can chili beans, in sauce drained (keep the sauce)1 ounce
• red pepper flakes↗1 1⁄2 teaspoons
• soy sauce↗1 teaspoon
• minced garlic paste1 tablespoon
• cilantro leaves↗2 tablespoons
• large flour tortillas or 9 small flour tortillas↗4
• grated sharp cheddar cheese800 g
• tomato juice↗3⁄4 cup
• sour cream (optional)↗

Step-by-step instructions

1. 1

   In a skillet, brown hamburger and onions until onions are tender.

2. 2

   Add 1/2 cup olives, tomato sauce, chili beans, red pepper, soy sauce, garlic, and 1 tablespoon cilantro.

3. 3

   Simmer 10 minutes.

4. 4

   Remove from heat and drain excess fat.

5. 5

   Meanwhile, lightly grease crockpot.

6. 6

   Line bottom of crock pot with one layer of tortillas, cut as needed to fit crockpot size.

7. 7

   Layer 1/3 meat mixture on top of tortilla layer.

8. 8

   Top with 1/4 of the cheese.

9. 9

   Repeat the layers twice and top with final tortilla layer.

10. 10

    Spread final 200 grams of cheese over tortilla top.

11. 11

    Mix reserved chili bean sauce and tomato juice.

12. 12

    Pour over cheese layer.

13. 13

    Sprinkle with remaining 1 tablespoon cilantro and 1/4cup olives.

14. 14

    Cover and cook on high for 4 – 5 hours.

15. 15

    For added flavor make an "a La" with a dollop of sour cream .