I love these reader-submitted recipes — keep them coming! This Tijuana Pie in a crockpot was sent by Cindy Stetson and is a hearty, flavorful dish the whole family will enjoy. It’s an easy Mexican-inspired casserole that layers seasoned beef, beans, corn and cheese between corn tortillas and slow-cooks into a comforting meal.
Tijuana Pie in a Crock
Prep Time:
10
10
Cook Time:
7
7
Total Time:
7 10
7 10
Ingredients
- 1 1/2 pounds ground beef
- 1 onion chopped
- 1 clove garlic minced
- 1 teaspoon salt optional
- 1/2 teaspoon pepper
- 3/4 pound cheddar cheese grated
- 1 8 ounce can tomato sauce
- 1 10 ounce can enchilada sauce
- 2 16-ounce cans chili seasoned beans
- 1 16 ounce can corn drained
- 6 corn tortillas
Instructions
-
In a skillet, brown the ground beef with the chopped onion and minced garlic. Drain any excess fat and season with salt and pepper to taste.
-
In a large bowl, combine the cooked beef, tomato sauce, enchilada sauce, chili-seasoned beans, and drained corn. Mix well. Stir in most of the grated cheddar, reserving a small amount for the top.
-
Prepare your crockpot by wiping the interior with a little oil or spraying with nonstick spray. Place one corn tortilla in the bottom, then spoon a portion of the beef mixture over it. Repeat, layering tortillas and mixture until the crockpot is filled, finishing with the reserved cheese on top. Using a ladle makes layering neater.
-
Cover and cook on low for 5–7 hours, until heated through and cheese is melted. Serve slices warm, with extra warmed tortillas if desired.
Notes
Variations: Add chorizo sausage or canned green chiles, or swap olives for a different flavor. You can also make this with cooked chicken or turkey instead of beef.
Servings:
8
8
Author:
Cindy Stetson
Cindy Stetson
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