Shelly's Recipe

TIJUANA PIE

Category: Casseroles - Beef

1 1/2 lbs ground beef
1 medium onion chopped
2 cloves garlic minced
1/4 lbs cheddar cheese grated
10 oz enchilada chili sauce
8 oz tomato sauce
32 oz chili beans canned
6 oz corn canned, drained
6 oz black olives canned, sliced
6 each flour tortillas corn

Brown ground beef together with chopped onion and minced garlic. Drain and reserve.

In a lightly oiled crock pot, layer the ingredients in this fashion: 1 tortilla/meat/sauce/cheese/1 tortilla/beans/cheese/corn/1 tortilla/repeat the layers. Turn crock pot on low for 5 to 7 hours.

NOTE: This recipe can be made as a lasagna, doubling the quantities, and layering in a 13x9 inch baking pan and baked, covered with foil, for 2 hours at 325.