1 1/2 pounds lean ground beef
1 package enchilada sauce mix
2 (8 ounce) cans tomato sauce
1/2 teaspoon salt
1 cup water
1 large onion, finely chopped
Heavy duty foil about 15 inches long
8 to 10 corn tortillas
1 cup grated Cheddar cheese

Sauce
1 (8 ounce) can tomato sauce
1/2 cup water
1 package spicy cheese dip mix

Cook beef in skillet until crumbly and know longer pink. Drain off excess fat. Stir together enchilada sauce mix, tomato sauce, salt and water. Stir in ground beef and onion. Line crockpot with foil by making a nest in the bottom. Spoon 2 tablespoons meat mixture on foil in bottom. Arrange alternate layers of tortillas and meat sauce ending with a layer of sauce on top. Cover and cook on LOW for 4 to 6 hours.

Sprinkle with cheese. Cook on HIGH for another 5 to 10 minutes to melt cheese. Picking up sides of foil liner lift tortilla pie out of pot. Slide onto a serving dish. Cut into wedges. Serve with sauce.

Sauce: In a saucepan combine tomato sauce, water and cheese dip mix. Cover and simmer for 5 minutes. Serve hot.

Serves 4 to 6.