Tijuana Pie in a Crock
1 1/2 pounds ground beef
1 onion, chopped
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
3/4 pound cheddar cheese, grated
1 (8 ounce) can tomato sauce
1 (10 ounce) can enchilada sauce
2 (16-ounce) cans chili seasoned beans
1 (16 ounce) can corn, drained
6 corn tortillas
Brown beef, onion & garlic in skillet. Pour off excess fat and season with your salt & pepper. In a large bowl mix all ingredients (it makes it alot easier and less time consuming) Reserve a small amount of cheese to top last layer.
Wipe the inside of crock pot with oil (or spray with spray pam) Place a tortilla in the bottom of the pot and spoon some of the mixture onto tortilla.
( I use a ladle, as it is less messy) Continue with layers finishing with reserved cheese on top.
Cover and cook at low for 5-7 hours. Can be served with additional warmed tortillas.
variations: Add chorizo sausage, canned green chili peppers or substitute stuffed green olives for black ones. Make with cooked chicken or turkey instead of beef
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