Crockpot Tijuana Pie
Crockpot Tijuana Pie recipe
Yield
12 servingsPrep
20 minCook
5 hrsReady
5½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
ground beef
|
|
| 1 | medium |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| ¼ | pound |
cheddar cheese
grated |
|
| 10 | ounces |
enchilada sauce
|
|
| 8 | ounces |
tomato sauce
|
|
| 32 | ounces |
chili beans
canned |
* |
| 6 | ounces |
corn
canned, drained |
|
| 6 | ounces |
black olives
canned, sliced |
|
| 6 |
flour tortillas
corn |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ground beef
|
|
| 1 | medium |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 113.4 | g |
cheddar cheese
grated |
|
| 289 | ml/g |
enchilada sauce
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 924.8 | ml/g |
chili beans
canned |
* |
| 173.4 | ml/g |
corn
canned, drained |
|
| 173.4 | ml/g |
black olives
canned, sliced |
|
| 6 | each |
flour tortillas
corn |
*
|
Directions
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℉ (160℃).
