Indulge yourself into this savory pie made with ground beef, sour cream and a pinch of mexican seasoning.
taco seasoning mix
or chili powder
corn tortillas (6-inch)
monterey jack cheese
scallions, spring or green onions
To make the meat sauce:
Heat olive oil in large frying pan. Sauté onion until golden. Add ground beef, seasonings, tomato sauce and cover.
Simmer for 30 minutes or transfer to crock pot and cook on low for 8 hours.
Mix in 1 cup sliced pitted olives if desired.
Place a square of foil in bottom of crock pot. Lighly butter one side of tortillas.
Lay one tortilla, buttered side up, on foil.
Spread with layer of meat sauce and layer of cheese. Cover with another tortilla, more meat sauce and cheese.
Repeat layers ending with cheese.
Cover and cook on high for 1 hour.
When ready to serve, lift from crockpot by foil corners. If desired slip under broiler to brown cheese.
Cut into wedges.
Combine sour cream and onions. Serve with the toastada wedges.