| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Casseroles, Main dish, Meats, Mexican | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Ground beef |
| 1 | Enchilada sauce mix | |
| 2 | 8-oz ea tomato sauce | |
| 1/2 | t | Salt |
| 1 | c | Water |
| 1 | Onion, finely chopped | |
| 1 | 2 1/4 oz sliced ripe olive | |
| Heavy-duty foil, 15" long | ||
| Corn tortillas, 8-10 |
INSTRUCTIONS
In skillet brown meat and drain off excess fat. In mixing bowl combine dry enchilada sauce mix with tomato sauce, salt, and water. Stir in onion, olives, and browned meat. Line crockpot with foil making a nest at the bottom (this will make it easy to remove from the crock pot when finished). Spoon a small layer of meat mixture on bottom and cover with tortilla. Repeat layers, ending with meat on top. Cover and cook on low 4-6 hours. Sprinkle with cheese. Cook another 5 minutes or until cheese is melted. Picking up sides of foil liner, lift tortilla pie out of pot. Slide onto serving dish. Cut into wedges and serve. You may top with hot spicy cheese sauce if desired when serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 444
Calories From Fat: 229
Total Fat: 24.9g
Cholesterol: 85.1mg
Sodium: 707.9mg
Potassium: 683.3mg
Carbohydrates: 31g
Fiber: 4.4g
Sugar: 4.5g
Protein: 24.4g