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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 8 |
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For busy folks, this crockpot Mexican dish is perfect.It can simmer all day and dinner is done when you get home! I usually serve this with a side guacamole dressed salad. Originally from Coronado's Favorite Trail Mix a Tucson, Arizona cookbook. Ingredients:
1 1/2 lbs lean ground beef |
2 garlic cloves, minced |
1 medium onion, diced |
salt and pepper |
8 corn tortillas, cut into six wedges |
3/4 cup cheddar cheese, grated (i use 2 % to cut down on fat) |
1 (8 ounce) can tomato sauce |
2 (16 ounce) cans chili seasoned beans (i use ranch style) |
1 (16 ounce) can corn, drained |
1 (6 ounce) can sliced black olives, drained |
1 (4 -7 ounce) can diced green chilies, to taste |
1 tablespoon chili powder |
1/2 teaspoon cumin |
1/2 teaspoon dried oregano |
Directions:
1. Brown beef, garlic and onion and season with salt and pepper.
2. Add tomato sauce, chilis and spices and simmer for 15 minutes.
3. Put 2 tortillas, cut in wedges, in the bottom of a crockpot.
4. Add 1/4 of the beef mixture and cheese.
5. Add 2 more tortillas and top with 1/4 of the beans, cheese, corn, and olives.
6. Repeat layering until all ingredients are in pot, ending with some cheese and olives on top.
7. Cook on low for 5-7 hours.
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