Tostada Pie

Course : Crockpot
Serves: 4-6
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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
1/4 teaspoon garlic powder
16 ounces tomato sauce
1 cup sliced black olives
8 tortillas corn tortillas
3 tablespoons butter or margarine -- room temperature
4 cups shredded Monterey jack cheese
1 Cup sour cream
1 bunch minced green onion

Preparation / Directions:

Saute onion in a skillet in hot oil. Add ground beef, chili powder, ground cumin, salt, and garlic. When ground beef is brown, stir in tomato sauce. Heat through. Stir in black olives. Prepare foil handles. Place in any size Crock-Pot. Lightly butter one corn tortilla. Lay buttered side up on foil stirps. Spread with meat sauce and a layer 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 to serve lift out, using foil handles, and transfer to serving dish. discard foil 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 double 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 tortillas 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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  (3 3/4 Stars!)
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