Layered Tijuana Casserole

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#66824

serves/makes:

ready in:
over 5 hrs

ingredients

8 ounces extra lean ground turkey or beef
3/4 cup chopped onion
1/2 teaspoon dried minced garlic
4 corn tortillas (6-inch size)
1 1/4 cup chunky salsa (mild, medium, or hot)
1 can (8 ounce size) tomato sauce
1 can (16 ounce size) pinto beans, drained and rinsed
1 cup shredded reduced-fat cheddar cheese
1 cup frozen whole-kernel corn, thawed
1/3 cup sliced ripe olives

directions

In a large skillet sprayed with olive oil flavored cooking spray, brown meat and onion. Stir in garlic.

Place 1 tortilla in slow cooker container. Spoon half of meat mixture over tortilla. Layer 1/2 cup salsa, 1/2 cup tomato sauce and 1/4 cup cheddar cheese over top. Place another tortilla over cheese.

Layer half of pinto beans, 1/4 cup cheddar cheese, 1/2 cup corn and half of olives over top. Repeat all layers. Cover and cook on LOW for 6 to 7 hours.

added by

twbart72

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.

nutrition data

Nutritional data has not been calculated yet.

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