Tijuana pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Ground beef |
| 1 | each | Medium onion, chopped |
| 2 | eaches | Cloves garlic, minced |
| ¼ | pounds | Cheddar cheese, grated |
| 1 | each | 10-oz can enchilada sauce |
| 1 | each | 8-oz can tomato sauce |
| 2 | eaches | 16-oz cans chili beans |
| 1 | each | 16-oz can corn, drained |
| 1 | each | 6-oz can sliced black olives |
| 6 | eaches | Corn tortillas |
Directions
Brown ground beef together with chopped onion and minced garlic.
Drain and reserve.
In a lightly oiled crockpot, layer the ingredients in this fashion: 1 tortilla/meat/sauce/cheese/1 tortilla/beans/cheese/corn/1 tortilla/repeat the layers. Turn crockpot on LOW for 5 to 7 hours.
More frequently, this recipe can be made as a 'lasagna', doubling the quantities, and layering in a 9 X 13 casserole. Then the casserole can be baked (covered with foil) for 2 hours at 325 degrees F.
Submitted By RICHARD DOUVILLE On 03-29-95