Prep 20 mins
Cook 7 hrs
For busy folks, this crockpot Mexican dish is perfect.It can simmer all day and dinner is done when you get home! I usually serve this with a side guacamole dressed salad. Originally from "Coronado's Favorite Trail Mix" a Tucson, Arizona cookbook.
- 1 1⁄2 lbs lean ground beef
- 2 garlic cloves, minced
- 1 medium onion, diced
- salt and pepper
- 8 corn tortillas, cut into six wedges
- 3⁄4 cup cheddar cheese, grated (I use 2 % to cut down on fat)
- 1 (8 ounce) can tomato sauce
- 2 (16 ounce) canschili seasoned beans (I use Ranch Style)
- 1 (16 ounce) can corn, drained
- 1 (6 ounce) cansliced black olives, drained
- 1 (4 -7 ounce) can diced green chilies, to taste
- 1 tablespoon chili powder
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon dried oregano
- Brown beef, garlic and onion and season with salt and pepper.
- Add tomato sauce, chilis and spices and simmer for 15 minutes.
- Put 2 tortillas, cut in wedges, in the bottom of a crockpot.
- Add 1/4 of the beef mixture and cheese.
- Add 2 more tortillas and top with 1/4 of the beans, cheese, corn, and olives.
- Repeat layering until all ingredients are in pot, ending with some cheese and olives on top.
- Cook on low for 5-7 hours.
I had to modify this slightly as I live in the Uk, so used a tin of baked beans instead of Ranch and also left out the olives and corn as my OH is a registered diabetic. I have to say that it has turned out SUPERBLY. Again I would suggest that it doesn't require cooking for as long as 7 hours. Mine was perfectly cooked after 4 hours on low! Thanks for a smashing lickle ray-cipe Leslie.
I've made this a couple of times now and it's a great basic recipe that can be taken in different directions. The first time, I made it as directed. 5 hours in the crock pot makes it quite dry, so the second time, I think it was in there only three hours and it was much better. I made several other variations the second time around. Instead of the the recipe spices, I simmered the beef in taco seasoning before adding the can of tomato sauce. I also used Mozzarella and smoked gouda cheese since I was out of cheddar, and plain boiled pink beans instead canned chili beans. This is a family keeper.
I subbed TVP for the beef, but otherwise left the recipe unchanged. I cooked for 5 hours on low, and my Crock Pot still burnt this to a crisp. Grrr, stupid Crock Pot. The little that didn't burn was good, but I think I'll try this in the oven next time.