Be the first to Ingredients:
- 2 teaspoons vegetable oil
- 2 pounds lean ground beef
- 2 teaspoons chili powder, mild or hot
- 1 teaspoon ground cumin
- 1 1/2 cups chopped onion
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1 large can (16 ounces) tomato sauce
- 1 cup sliced ripe olives
- 8 corn tortillas
- soft butter
- 4 cups shredded Mexican blend or Monterey Jack cheese
- sour cream and chopped green onion, for garnish
- salsa
Preparation:
Heat oil in a large skillet over medium heat. Sauté onion until just tender then add ground beef, chili powder, ground cumin, salt, and minced garlic. When ground beef is browned, stir in tomato sauce and continue cooking until hot. Stir in sliced olives.Make foil "handles." Fold a 24 to 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker.The foil strip will make it much easier to remove the taco pie stack when ready to serve.
Lightly butter one of corn tortillas. Lay one tortilla, buttered side up, on foil in bottom. Spread
with the meat mixture and a generous layer of shredded cheese. Cover with another tortilla,
more meat mixture and cheese. Repeat layers, ending with cheese. Fold excess foil over top of the stack, cover crockpot, and
cook on HIGH 1 hour. When ready to serve, lift out, using foil strips
and transfer to serving dish. Cut into wedges.
Serve with sour cream, chopped green onion, and salsa if desired.
Serves 4 to 5.
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