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Mexicali Pie

1 pound ground turkey
1 large onion, chopped
1 teaspoon dry minced garlic
1 can (10-ounce) enchilada sauce
1 can (8-ounce) tomato sauce
2 cans (15 1/2 ounces each) beans with Mexican or "chili" seasoning
2 cans (12-16 ounces each) Mexicali corn (corn and bell peppers)
6 corn tortillas
1/2 pound shredded low fat cheddar cheese


Brown ground beef. Drain excess fat. Add onion and garlic to beef; cook until onion is clear and soft. Season with salt and pepper, if desired. Combine enchilada and tomato sauces in a bowl. Open chili beans and Mexicali corn. Drain corn. Wipe inside of slow cooker with oil. Assemble ingredients by the slow cooker. Place 1 tortilla on bottom of slow cooker. Make 5 layers using 1/5 of each ingredient in this order: beef mixture, beans, corn, sauce, cheese, and tortilla, ending with a topping of cheese. Cover slow cooker and cook on low for 5-7 hours.

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