Beefy Tostada Pie the Editors of Publications International, Ltd.
Makes 4 to 5 servings
|2||teaspoons olive oil|
|1-1/2||cups chopped onion|
|2||pounds ground beef|
|1||teaspoon chili powder|
|1||teaspoon ground cumin|
|2||cloves garlic, minced|
|1||can (15 ounces) tomato sauce|
|1||cup sliced black olives|
|4||cups shredded Cheddar cheese|
|Sour cream, salsa and chopped green onion (optional)|
- Heat oil in large skillet over medium heat. Add onion 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-inch 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 hours.
- 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.
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