| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Mexican | Cassarole, Mexican, Crockpot | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Ground beef |
| 1 | Medium onion, chopped | |
| 2 | Cloves garlic, minced | |
| 1/4 | lb | Cheddar cheese, grated |
| 1 | 10-oz can enchilada sauce | |
| 1 | 8-oz can tomato sauce | |
| 2 | 16-oz cans chili beans | |
| 1 | 16-oz can corn, drained | |
| 1 | 6-oz can sliced black olives | |
| 6 | Corn tortillas |
INSTRUCTIONS
Brown ground beef together with chopped onion and minced garlic. Drain and reserve. In a lightly oiled crockpot, layer the ingredients in this fashion: 1 tortilla/meat/sauce/cheese/1 tortilla/beans/cheese/corn/1 tortilla/repeat the layers. Turn crockpot on LOW for 5 to 7 hours. More frequently, this recipe can be made as a 'lasagna', doubling the quantities, and layering in a 9 X 13 casserole. Then the casserole can be baked (covered with foil) for 2 hours at 325 degrees F. From: Richard Douville Date: 03-29 Cooking * Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 19, 98
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