Tijuana Pie

8 Servings

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Tijuana Pie Ingredients

1 1/2 lb Ground beef	1 10-oz can enchilada sauce
1 Onion; chopped	1 8-oz can tomato sauce
1 Clove garlic; minced	2 16-oz cans chili-seasoned
1 ts Salt	1 16-oz can corn; drained
1/4 ts Pepper	1 6-oz can pitted olives;
3/4 lb Cheddar cheese; grated	6 Corn tortillas; **

Instructions for Tijuana Pie

* and sliced in half ** Double tortillas at every layer. Canned tortillas work well. Brown beef, onion, and garlic in skillet. Pour off excess fat and season with salt and pepper. [Mix enchilada and tomato sauces.] Wipe inside of crock with oil. Place a tortilla in the bottom of the pot and spoon some of the meat mixture onto it with a little sauce mixture and cheese. Top with another tortilla and layer on a bean, cheese, and corn section. Drop in a few olives. Continue layers of filling, sauce, cheese, and olives, finishing with a cheese and olive top. Cover and cook at Low heat for 5 to 7 hours. Serve with additional hot tortillas. Serves 8-10. Variations: Add chorizo sausage, canned green chili peppers, or substitute stuffed green olives for black olives. Make with chicken or turkey instead of beef. Recipe By : Mike Roys Crock Cookery Posted to EAT-L Digest 21 November 96 Date: Fri, 22 Nov 1996 09:06:56 +0100 From: Kaye Sykes

Main Ingredient: BeefCuisine: Uncategorized