Tijuana Pie Recipe
I had never tried this Tijuana Pie before till my friend served me this dish at her place. Since then Tijuana Pie has remained my favorite. Happy eating!
Ingredients
| Ground beef | 1 1/2 Pound | |
| Onion | 1 , chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Cheddar Cheese | 3/4 pound, grated | |
| 1 10-ounce can enchilada sauce | ||
| Tomato sauce | 1 8 Ounce | |
| 2 16-ounce cans chili-seasoned beans | ||
| Corn | 1 16 Ounce, drained | |
| Olives | 1 6 Ounce, drained | |
| Corn tortillas | 6 | |
Directions
Brown beef, onion and garlic in skillet.
Pour off excess fat and season with salt and pepper.
Wipe inside of crock 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, cheese, and olives, finishing with a cheese and olive top.
Cover and cook at Low heat for 5 to 7 hours
Pour off excess fat and season with salt and pepper.
Wipe inside of crock 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, cheese, and olives, finishing with a cheese and olive top.
Cover and cook at Low heat for 5 to 7 hours
Chef
