Tijuana Pie

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

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 *

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