[Okay... so I have holiday updates... the bottom line is, we had a wonderful time. But, if I keep waiting to have time to type in my winter break thoughts, I'm never posting again. I've decided to just move on... and hopefully, at some point, come back.]
John did our re-stock shopping at COSTCO on Sunday. He picked up a large package of ground beef. We, of course, made hamburgers; but, needed other things to do with the meat. I poked around online and found this recipe:
CROCK POT TIJUANA PIE
Printed from COOKS.COM
Read more about it at www.cooks.com/rec/view/0,171,155176-243207,00.html
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1 1/2 lb. ground beef
1 onion, chopped
1 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
3-4 c. grated cheese
1 (10 oz.) can enchilada sauce
1 (8 oz.) tomato sauce
2 (16 oz.) cans chili beans
1 (16 oz.) can corn, drained
1 (6 oz.) can pitted olives, drained
6 corn or flour tortillas (size depends on size of crock pot)
Brown beef, 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 5-7 hours. Serve with additional hot tortillas.I didn't have all of these ingredients, but used this recipe to come up with my own concoction. It was DELICIOUS! We will definitely make it again.
First, I cooked about a pound of meat in a skillet with taco seasoning, salt, pepper, garlic powder, and a bit of ketchup and Worcestershire. When it was cooked completely, I drained off all the grease.
Second, I emptied a standard can of refried beans and a large can of enchilada sauce into a bowl. I then added the ground beef and stirred all of this together.
I prepared my crockpot with a thin layer of olive oil on the bottom (just enought to coat) and then sprayed the sides with PAM.
Finally, I put a layer of tortillas (1/2 of a very large tortilla plus a bit extra-- I just did a thin layer of tortillas, but you could probably double up), then a layer of the sauce (the enchilada sauce, beans, and beef mixture), and a layer of cheese. I repeated this-- another layer of tortillas, sauce, and cheese-- 2 more times, ending with cheese on top.
My choices for cooking were 9 hours on low or 2.5 hours on high. So, I went the 2.5 hour route. I left it in the fridge overnight and all day. Then, when John got home about 5- 5:30pm, he put it in the slow cooker on high. After about an hour, it still wasn't cooked--just melting at the edges. I cut it into sixths-- this worked well for scooping later and helped it cook. After another hour it was bubbly and delicious. If you like it crispier, you can let it cook longer. Yum :)