Wednesday, November 7, 2007

Tijuana Pie

1 1/2 lbs. ground beef
1 onion, chopped
1 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
3/4 lb. Cheddar cheese, grated
1 (10 oz.) can enchilada sauce
1 (8 oz.) can tomato sauce
2 (16 oz.) cans chili seasoned beans
1 (16 oz.) can corn, drained
1 (6 oz.) pitted olives
6 corn tortillas

Brown beef, onion, garlic in skillet. Pour off excess fat and season with salt and pepper. Wipe inside of crockpot with oil. Place a tortilla in the bottom of the pot and spoon some of the meat mixture onto it with a little sauce and cheese. Top with another tortilla and layer on a bean, cheese, and corn section. Drop in a few olives. Continue layers of filling, sauce and cheese and olives, finishing with cheese and olives on top. Cover and cook on low 5-7 hours. Serves 6-8.

Notes: We had this a second time so that we could get a picture, and I actually liked it a lot more than the first time. I used green enchilada sauce the 2nd time and red the 1st, so that might be why. I'm not sure how big each layer is supposed to be, but with the ingredients listed here, I had to make my meat layers thinner than the bean/corn layers.

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