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Tostada Pie















Trans-fat Free


2 teaspoons olive oil
or vegetable
2 pounds ground beef
2 teaspoons chili powder
1 teaspoon cumin
1 ½ cups onions
1 teaspoon salt
2 cloves garlic
minced, or, 1/4 teaspoon garlic powder
1 16 tomato sauce
1 cup black olives
8 each corn tortillas (6-inch)
1 x butter
or margarine, room temperature
4 cups monterey jack cheese
1 x sour cream
1 x scallions, spring or green onions


Sauté onion in a skillet in hot oil.

Add ground beef, chili powder, ground cum in, salt, and garlic.

When ground beef is brown, stir in tomato sauce.

Heat teaspoon hrough.

Stir in black olives.

Prepare foil handles.

Place in any size Crock-Pot. Lightly butter one corn to rtilla. Lay buttered side up on foil stirps. Spread with meat sauce and a lay er of cheese. Cover with another buttered tortilla, more meat sauce and cheese . Repeat layers ending with cheese. Cover; cook on HIGH 1 hour. When ready teaspoon o serve lift out, using foil handles, and transfer to serving dish. discard fo il handles. Cut into wedges. Serve with sour cream and green onion if desired . To make the handles: Tear off three 20 x 3-inch strips of heavy foil or use regular foil folded to d ouble thickness. Crisscross the foil strips in a spoke design. If preparing a Mexican tortilla stack meal: place the foil strips in a spoke design in the Crock-Pot. Then layer the torti llas and meat and cheese mixtures on top of the foil in the Crock-Pot. When ready to serve, simple lift the foil handles from the Crock -Pot and remove the meal to a serving dish.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 410g (14.5 oz)
Amount per Serving
Calories 105762% of calories from fat
 % Daily Value *
Total Fat 73g 113%
Saturated Fat 36g 178%
Trans Fat 0g
Cholesterol 296mg 99%
Sodium 1404mg 59%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 10%
Sugars g
Protein 168g
Vitamin A 28% Vitamin C 24%
Calcium 94% Iron 44%
* based on a 2,000 calorie diet How is this calculated?


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