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Recipe
Crock Pot Tijuana Pie Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3362g | |
| Calories 4887 | |
| Calories from Fat 2881 | 59% |
| Total Fat 327.58g | 409% |
| Saturated Fat 151.58g | 606% |
| Trans Fat 6.4g | |
| Cholesterol 1042mg | 347% |
| Sodium 19855mg | 827% |
| Potassium 7538mg | 215% |
| Total Carbs 211.43g | 56% |
| Dietary Fiber 69.8g | 233% |
| Sugars 64.07g | 43% |
| Protein 297.7g | 476% |
Ingredients Convert Measures
- 1 1/2 lb grnd beef
- 1 x onion minced
- 1 x garlic clove chopped
- 1 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 3 c. grated cheese - (to 4 c.)
- 1 can enchilada sauce - (10 ounce)
- 1 can tomato sauce - (8 ounce)
- 2 can chili beans - (16 ounce ea)
- 1 can corn - (16 ounce) liquid removed
- 1 can pitted olives - (6 ounce) liquid removed
- 6 x corn or possibly flour tortillas - (size depends on size of crock pot)
Directions
- Brown beef with 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 to 7 hrs.
- Serve with additional warm tortillas.
