Tijuana Piecasseroles, crockpot, ethnic 1.50 lb ground beef 1.00 each medium onion, chopped 2.00 each cloves garlic, minced 0.25 lb cheddar cheese, grated 1.00 each 10-oz can enchilada sauce 1.00 each 8-oz can tomato sauce 2.00 each 16-oz cans chili beans 1.00 each 16-oz can corn, drained 1.00 each 6-oz can sliced black olives 6.00 each 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. Submitted By RICHARD DOUVILLE On 03-29-95 (1425) |
