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
1 1/2 pounds ground beef
1 onion, chopped
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
3/4 pound Cheddar cheese, grated
1 10-ounce can enchilada sauce
1 8-ounce can tomato sauce
2 16-ounce cans chili-seasoned beans
1 16-ounce can corn, drained
1 6-ounce can pitted olives, drained
6 corn tortillas
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
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