Tijuana Pie

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Title: Tijuana Pie
Categories: Cassarole, Mexican, Crockpot
Yield: 6 Servings

1 1/2 lb Ground beef
1 Medium onion, 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

Brown ground beef together with chopped onion and minced garlic. Drain and
reserve.

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. Turn crockpot on LOW for 5 to 7 hours.

More frequently, this recipe can be made as a 'lasagna', doubling the
quantities, and layering in a 9 X 13 casserole. Then the casserole can be
baked (covered with foil) for 2 hours at 325 degrees F. From: Richard
Douville Date: 03-29 Cooking *

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