Tijuana Pie

I came across this recipe on a blog I visited (Jesus Has Two Daddies). Even if it tasted 1/4 as good as it sounds, it would be mighty delicious.  The blogger says that it was always a first-frost night meal when he was growing up. We’ve already had a month’s worth of frosts here in the Great White North, so perhaps I will save it for a first-snow night. And since making it for just Mom and me would be pointless, I will save it for a night when we have Ange and Ryan over.

If you try it before I get a chance to, let me know how it tastes.

TIJUANA PIE

1 1/2 lb. ground beef
1 medium-sized can refried beans
1/2 lb. spicy chorizo sausage – finely chopped.
5 large tomatoes sliced in big bite size pieces
8 Bell Peppers (all four colours: red, green, yellow and orange)
sliced into strips.
1 can smoked poblano chiles
1 onion, chopped
1 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
3-4 c. grated cheese
1 (10 oz.) can enchilada sauce
1 (8 oz.) tomato sauce
1 (16 oz.) can corn, drained
6 corn or flour tortillas (size depends on size of crock pot)

Brown beef, onion, garlic, and seasonings.

Wipe inside crock pot with oil. Place 1 tortilla in bottom.

Spoon on meat mix (mix the hamburger with the refrieds) – and a little sauce and cheese.

Top with another tortilla and layer on a bean, cheese and corn section.

Do a layer of nothing but fresh tomatoes and bell peppers.

Continue layers, ending with cheese top.

Cover and cook low 5-7 hours.

Serve with additional hot tortillas. (sour cream and guac feeding frenzy optional)

—-

As an aside, I thought I would pass along something that I saw at a restaurant and have been doing myself, ever since.

If you make Nachos, to avoid having to do a major cleanup on your pan, place a flour tortilla on the baking sheet before loading it up with your tortilla chips, toppings and cheese. Not only will you not have to scrub your pan but you can eat the tortilla and simply wipe down the pan.

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