Crock Pot - Tostada Pie
If you like Mexican food as well as I do this will become one of your favorites! And again, Crock Pot'ing it is so foolproof, so tasty, so quick! With Mexican Rice on the side ... terrific!
Ingredients
- 2 t olive oil
- 2 lbs meat ground beef or pork – or chunks of chicken or turkey or pork
- 2 t chili powder
- 1 t ground cumin
- 1 1/2 C chopped onion
- 1 t salt
- 2-3 cloves garlic minced
- 1 16 oz can tomato sauce
- 1 C sliced black olives
- 8 corn tortillas
- room temperature butter
- 4 C shredded Monterey Jack cheese
Instructions
- Saute onion in skillet in hot oil. Add meat, seasonings & garlic. When meat is browned, stir in tomato sauce. Heat through. Stir in black olives.
- Make three double layer strips of foil, long enough to place in the bottom and up the sides of your crock pot – in a spoke pattern (helps with lifting the pie out of the Crock Pot).
- Lightly butter one of the tortillas, lay buttered side up on foil strips. Spread with meat sauce and a layer of cheese. Cover with another buttered tortilla and repeat layers ending with cheese. Cover; cook on High 1 hour. Lift out (using foil stripto serving platter – remove foil strips. Cut into wedges. Serve with sour cream & chopped green onions – or any other garnish your family likes!