Easy Crockpot Enchiladas

1 onion, chopped
1 clove garlic, minced
1 tablespoon oil
10 oz can enchilada sauce
8 oz can tomato sauce
1 lb hamburger (vegetarian option: extra firm tofu)
15 oz can ranch style beans, drained
11 oz can mexicorn, drained
¾ pound Cheddar cheese grated
2 ¼ oz can sliced black olives drained
½ tsp salt
¼ tsp pepper
8 corn tortillas

First Make Enchilada sauce

1. Saute onion and garlic in oil in a saucepan.
2. Add in hamburger, and brown. (Or tofu)
3. Stir in enchilada sauce, tomato sauce, salt, and pepper.

Get out your Crockpot!

1. Place 2 corn tortillas in the bottom of the crockpot. Layer with 1/3 of the Enchilada sauce mixture. To with ½ cup beans, ½ cup corn, ½ cup cheese, and ¼ cup olives.
2. Repeat step 1 twice more.
3. Complete by putting 2 corn tortillas on top and sprinkling with cheese.
4. Cook on low for 6 hours or on high for 2-3 hours.
5. Enjoy!

Goes well with: green salad or fresh fruit.

Double Pineapple Upside Down Cake

1/2 cup (1 stick) butter or margarine
1 cup packed brown sugar
1 (20 oz) can pineapple slices
Maraschino cherries
1 pkg Duncan Hines Pineapple Supreme Cake Mix
whipped cream

Preheat oven to 350 ºF.
Place butter in 13x9 inch pan. Place pan in oven to melt butter. Sprinkle with sugar. Arrange pineapple slices and maraschino cherries on sugar mixture.
Prepare cake mix as directed on package. (Do not substitute pineapple juice for water.) Pour batter evenly over fruit.
Bake 50 minutes or until toothpick in center comes out clean. Let stand 5 minutes. Invert onto large serving plate or cookie sheet. Serve warm with whipped cream.