TIJUANA PIE

To tell you the truth I am not a really big fan of slow cooker/ crock pot meals. They just tend get be overcooked to my tastes. But there are some entrees that are wonderful cooked this way-chili , stews and dark meats, fatty meats and groundbeef do okay with this method. I am going to have to go back to using this way of cooking starting next week since my hours will change again at work to the evenings. I want my children to have something to eat when they are hungry. I will use the slow cook and make food in advance on Saturdays and Sundays to be heated up.


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 at low 5-7 minutes.