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Tostada Pie
2 teaspoons olive or vegetable oil 2 pounds ground beef 2 teaspoons chili powder 1 teaspoon ground cumin 1 1/2 cups chopped onion 1 teaspoon salt 2 cloves garlic -- minced or 1/4 teaspoon garlic powder 1 16 oz can tomato sauce 1 cup sliced black olives 8 corn tortillas butter or margarine -- room temperature 4 cups shredded Monterey jack cheese ***garnish*** sour cream minced green onion serves 4 to 5 Saute onion in a skillet in hot oil. Add ground beef, chili powder, ground cum in, salt, and garlic. When ground beef is brown, stir in tomato sauce. Heat t hrough. Stir in black olives. Prepare foil handles. Place in any size Crock-Pot. Lightly butter one corn to rtilla. Lay buttered side up on foil stirps. Spread with meat sauce and a lay er of cheese. Cover with another buttered tortilla, more meat sauce and cheese . Repeat layers ending with cheese. Cover; cook on HIGH 1 hour. When ready t o serve lift out, using foil handles, and transfer to serving dish. discard fo il handles. Cut into wedges. Serve with sour cream and green onion if desired . To make the handles: Tear off three 20 x 3-inch strips of heavy foil or use regular foil folded to d ouble thickness. Crisscross the foil strips in a spoke design. If preparing a Mexican tortilla stack meal: place the foil strips in a spoke design in the Crock-Pot. Then layer the torti llas and meat and cheese mixtures on top of the foil in the Crock-Pot. When ready to serve, simple lift the foil handles from the Crock-Pot and remove the meal to a serving dish. |
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