Tijuana Pie
- Main Ingredient: Beef Lasagna Cheese Corn
- Preparation: Crock Pot and Slow Cooker
- Course: Various Main Dishes
- Yield:
Tijuana Pie ingredients
- 1 1⁄2 lb Ground beef
- 1 Medium onions, 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
Cooking Tijuana Pie
1. Browni ground beef together with chopped onion and minced garlic.
2. Drain and reserve.
3. 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.
4. Turn crockpot on LOW for 5 to 7 hours.
5. More frequently, this recipe can be made as a 'lasagna', doubling the quantities, and layering in a 9 X 13 casserole.
6. Then the casserole can be baked (covered with foil) for 2 hours at 325 degrees F.
7. From: Richard Douville Datei: 03-29 Cooking * -----.
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