Tijuana pie

Yield: 6 servings

Measure 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

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

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