Tijuana Pie Recipe

Crock Pot Tijuana Pie

1.5 lbs. ground chuck                   1 onion, chopped

1 tsp. salt                                   1 garlic clove, chopped

1/4 tsp. black peppet                 3 c grated cheddar cheese

1 (10 oz.) Enchilada sauce           2 cans chili (w or w/o beans)

1 small can tomato sauce             1 can corn, drained or 1 c frozen corn

1  (6 oz.) black sliced olives, drained (optional)

6-8 corn or flour tortillas

Brown beef w/ onion and garlic; drain grease from pan and add seasonings.  Wipe crock pot w/ oil or use crock pot disposable liner.  spread 1/3 of tortillas on bottom of crockpot, then layer with chili, cheese and corn.  Put on 1/3 more tortillas, then layer with meat, enchilada and tomato sauce and cheese and repeat.  Add black olives if desired.  Cover and cook on low for 5-7 hours.

Gina...you can use 2 "regular size" cans...not the tiny can but about the size of a can of green beans or 1 really big one.  It would be kind of hard to mess up.  I use chili w/o beas because ben hates beans.

It freezes really well too if you have leftovers.

Karla