---------- Recipe via Meal-Master (tm) v8.05
 
       Title: Tijuana Pie
  Categories: Cassarole, Mexican, Crockpot
       Yield: 6 Servings
 
   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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