* and sliced in half ** Double tortillas at every layer. Canned tortillas work well. Brown beef, onion, and garlic in skillet. Pour off excess fat and season with salt and pepper. [Mix enchilada and tomato sauces.] Wipe inside of crock with oil. Place a tortilla in the bottom of the pot and spoon some of the meat mixture onto it with a little sauce mixture and cheese. Top with another tortilla and layer on a bean, cheese, and corn section. Drop in a few olives. Continue layers of filling, sauce, cheese, and olives, finishing with a cheese and olive top. Cover and cook at Low heat for 5 to 7 hours. Serve with additional hot tortillas. Serves 8-10. Variations: Add chorizo sausage, canned green chili peppers, or substitute stuffed green olives for black olives. Make with chicken or turkey instead of beef. Recipe By : Mike Roys Crock Cookery Posted to EAT-L Digest 21 November 96 Date: Fri, 22 Nov 1996 09:06:56 +0100 From: Kaye Sykes
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|Serving Size: 1 Serving (511g)|
|Recipe Makes: 8|
|Calories from Fat: 572 (53%)|
|Amt Per Serving||% DV|
|Total Fat 63.5g||85 %|
|Saturated Fat 26.1g||130 %|
|Monounsaturated Fat 21.5g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 171.7mg||53 %|
|Sodium 1082.2mg||37 %|
|Potassium 1001mg||26 %|
|Total Carbohydrate 83.1g||24 %|
|Dietary Fiber 12.7g||51 %|
|Sugars, other 70.4g|
|Protein 48.7g||70 %|
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Calories per serving: 1083
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