Today is Sunday, September 07 2008 6:39 am
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Tijuana PieCategories: Cassarole, Mexican, Crockpot Yield: 6 Servings 1 1/2 lb Ground beef 1 Medium onion, chopped 2 Cloves garlic, minced 1/4 lb Cheddar cheese, grated 1 10-oz can enchilada sauce 1 8-oz can tomato sauce 2 16-oz cans chili beans 1 16-oz can corn, drained 1 6-oz can sliced black olives 6 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. From: Richard Douville Date: 03-29 Cooking * Posted to MM-Recipes Digest by "Rfm" ----- ---------- |
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