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    Tijuana Pie

    Source of Recipe


    Yield: 6 Servings

    1 1/2 lb ground beef
    1 medium onion, chopped
    2 cloves garlic, minced
    1/4 lb cheddar cheese, grated
    10-oz can enchilada sauce
    8-oz can tomato sauce
    2 16-oz cans chili beans
    16-oz can corn, drained
    6-oz can sliced black olives
    6 corn tortillas

    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
    degrees F.




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