Crockpot 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
2 C. fresh or frozen corn (or 15-oz can, drained)
1 19-oz can enchilada sauce
2 C. (8 oz) shredded cheddar cheese
1 2-1/2 oz. can sliced ripe olives, drained (optional)
6 corn tortillas

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, and cheese. Repeat tortillas and other layers two times. Cover and cook on low 4-6 hours.