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–+ servings

Tijuana Pie in a Crock

Course: dinner
Prep Time: 10 minutes
Cook Time: 7 hours
Total Time: 7 hours 10 minutes
Servings: 8
Author: Cindy Stetson
Print Recipe

Ingredients

  • 1 1/2 pounds ground beef
  • 1 onion chopped
  • 1 clove garlic minced
  • 1 teaspoon salt I omit salt
  • 1/2 teaspoon pepper
  • 3/4 pound cheddar cheese grated
  • 1 8 ounce can tomato sauce
  • 1 10 ounce can enchilada sauce
  • 2 16-ounce cans chili seasoned beans
  • 1 16 ounce can corn, drained
  • 6 corn tortillas

Instructions

  • Brown beef, onion & garlic in skillet. Pour off excess fat and season with your salt & pepper. In a large bowl mix all ingredients (it makes it alot easier and less time consuming) Reserve a small amount of cheese to top last layer.
  • Wipe the inside of crock pot with oil (or spray with spray pam) Place a tortilla in the bottom of the pot and spoon some of the mixture onto tortilla.
  • ( I use a ladle, as it is less messy) Continue with layers finishing with reserved cheese on top.
  • Cover and cook at low for 5-7 hours. Can be served with additional warmed tortillas.

Notes

variations: Add chorizo sausage, canned green chili peppers or substitute stuffed green olives for black ones. Make with cooked chicken or turkey instead of beef.