Title: Tijuana Pie
Categories: Crockpot*, Main course, Beef*
Yield: 8 Servings

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

* 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 Roy's Crock Cookery

Posted to EAT-L Digest 21 November 96

Date: Fri, 22 Nov 1996 09:06:56 +0100

From: Kaye Sykes