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Tijuana Pie
Yield: 6 Servings

1 1/2 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1/4 lb cheddar cheese, grated
10-oz can enchilada sauce
8-oz can tomato sauce
2 16-oz cans chili beans
16-oz can corn, drained
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.

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