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Crockpot Tijuana Pie

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Submitted by sphillips

Crockpot Tijuana Pie recipe

YIELD

12 servings

PREP

20 min

COOK

5 hrs

READY

hrs

Ingredients

1 ½ 680.4
POUNDS G GROUND BEEF
1 1
MEDIUM MEDIUM ONIONS
chopped
2 2
CLOVES CLOVES GARLIC
minced
¼ 113.4
POUND G CHEDDAR CHEESE
grated
10 289
OUNCES ML/G ENCHILADA SAUCE
8 231.2
OUNCES ML/G TOMATO SAUCE
32 924.8
OUNCES ML/G CHILI BEANS
canned *
6 173.4
OUNCES ML/G CORN
canned, drained
6 173.4
OUNCES ML/G BLACK OLIVES
canned, sliced
6 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℃).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 126g (4.4 oz)
Amount per Serving
Calories 217 58% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 59mg 20%
Sodium 271mg 11%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 34g
Vitamin A 8% Vitamin C 8%
Calcium 10% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 
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