Tijuana sandwiches

Yield: 1 Servings

Measure Ingredient
3 cups Chopped cooked beef
1 can (16-oz.) refried beans
½ cup Chopped onion
½ cup Chopped ripe olives
1 can (8-oz.) tomato sauce
2 teaspoons Chili powder
1 teaspoon Worcestershire sauce
¼ teaspoon Garlic powder
¼ teaspoon Pepper
¼ teaspoon Paprika
1 dash Celery salt
1 dash Nutmeg
1 cup Crushed corn chips
Taco shells, heated
½ medium Head lettuce, shredded
2 Tomatoes, chopped
1 cup Shredded sharp American cheese (4 ounces)
Bottled hot pepper sauce

In crockery cooker stir together cooked beef, beans onion, green pepper, and olives. Stir in tomato sauce, chili powder, Worcestershire sauce, garlic powder, pepper paprika, celery salt, nutmeg, ¾ cup water, and 1 tsp salt. Cover and cook on high-heat setting for 2 hours. Just before, fold in crushed corn chips. Spoon mixture into taco shells; top with lettuce, tomatoes and cheese. Pass hot pepper sauce. Makes 12 to 15 sandwiches.

all above recipes from Better Homes and Gardens Crockery Cooker Cook Book Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert <ajewell@...> on Jul 11, 1997

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