Enchilada Stack Up - cooking recipe

Ingredients
    1 lb. ground beef
    1 (8 oz.) can tomato sauce
    2 Tbsp. chopped green chilies
    1 can kidney beans, drained
    1/2 c. chopped onion
    4 corn or flour tortillas
    3/4 c. tomato juice
    1 1/2 tsp. chili powder
    1/8 tsp. black pepper
    few drops bottled hot pepper sauce
    1/2 c. sliced ripe olives
    1/2 tsp. salt
    1 c. shredded sharp natural Cheddar cheese
Preparation
    In skillet, cook ground beef and onion until meat is browned and onion is tender; drain off excess fat.
    Add tomato sauce, chilies, chili powder, salt, pepper and hot sauce.
    Stir in drained beans and olives.
    Trim tortillas slightly smaller than diameter of crock-pot.
    Add trimmings to meat mixture in bottom of cooker; top with tortilla.
    Sprinkle with 1/4 cup cheese.
    Repeat layers until used up.
    Pour tomato juice around edge of stack up. Cover; cook on low for 5 to 6 hours or on high heat for 2 1/2 hours.

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