Shelly's Recipe

TIJUANA PIE - Crock pot

Category: Ground

1 1/2 lb ground beef
1 onion, chopped
1 clove garlic, minced
1 tsp salt
1/4 tsp pepper
3-4 cUP grated cheese
1 (10 oz) can enchilada sauce
1 (8 oz) tomato sauce
2 (16 oz) cans chili beans
1 (16 oz) can corn, drained
1 (6 oz) can pitted olives, drained
6 corn or flour tortillas (size depends on size of crock pot)

Brown beef, onion, garlic, and seasonings. Wipe inside crock pot with oil. Place 1 tortilla in bottom. Spoon on meat mix 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, ending with cheese and olive top. Cover and cook low 5-7 hours. Serve with additional hot tortillas.