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Beefy Tostada Pies

2 tsp. olive oil
1-1/2 c. chopped onion
2 lbs. ground beef
1 tsp chili powder
1 tsp. ground cumin
1 tsp. salt
2 cloves garlic, minced
1 can (15 oz) tomato sauce
1 c. sliced black olives
8 flour tortillas
4 c. shredded Cheddar cheese
Sour cream, salsa and chopped green onion (optional)

Heat oil in large skillet over medium heat. Add onions and cook until tender. Add ground beef, chili powder, cumin, salt and garlic; cook until browned. Stir in tomato sauce; heat through. Stir in black olives.

Make foil handles using three 18x2" strips of heavy foil. Crisscross foil to form spoke design. Place in slow cooker. Lay one tortilla on foil strips. Spread with meat sauce and layer of cheese. Top with another tortilla, meat sauce and cheese. Repeat layers ending with cheese. Cover and cook on High 1-1/2 hrs. To serve, lift out of slow cooker using foil handles and transfer to serving platter. Discard foil. Cut into wedges. Serve with sour cream, salsa and chopped green onion, if desired.

Makes 4-5 servings.

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