| 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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