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Tostada Pie
Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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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