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Crock Pot Tijuana Pie

  • 1½ lbs. Ground Beef
  • 1 Onion, Chopped
  • 1 Clove Garlic, Minced
  • 1 tsp. Salt
  • ¼ tsp. Pepper
  • 3-4 Cups Grated Cheese
  • 1 Can Enchilada Sauce (10 oz)
  • 1 Can Tomato Sauce (8 oz.)
  • 2 Cans Chili Beans, Drained
  • 1 Can Whole Kernel Corn, Drained
  • 1 Can Pitted Olives, Drained
  • 6 Corn or Flour Tortillas (size depends on size of crock pot)
Brown beef, onion, garlic and seasonings. Wipe inside of crock pot with oil. Place one tortilla in bottom. Spoon on meat, a little sauce and cheese. Top with another tortilla and add a layer of meat, sauce, beans, cheese, olives and corn. Continue layering, ending with cheese and olives top.

Cover and cook on low 5-7 hours.

Serve with additional hot tortillas

-- Submitted by: Jackie Travis - Texas


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