Tijuana sandwiches
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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