Crock Pot Enchiladas

Another recipe from Kayla

1 pound ground beef
10 (6 inch) corn tortillas, quartered
1 (1 oz) package taco seasoning mix
1-¼ cups water
1 (12 oz) jar chunky salsa
1 can cream of mushroom soup
1 can cream of chicken soup
4 cups shredded Mexican cheese blend
1 small can sliced olives

Cook the ground beef in a skillet over medium-high heat until evenly browned. Drain excess fat. Add taco seasoning and water; simmer for 15 minutes over low heat. In a medium bowl, stir together the salsa, cream of mushroom soup, cream of chicken soup, and half of the olives. Mix in most of the cheese, reserving ¾ cup for later.

Place a layer of tortillas covering the bottom of a crock pot. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture on top. Repeat the layers until you run out of the soup mixture, ending with a layer of tortillas on top. Top with remaining cheese and olives. Cover and cook on high for 2 hours.