Busters Recipes

Crockpot Tortilla Pie
 
 1 1/2 pounds lean ground beef
1 package  enchilada sauce mix
2 8 ounce cans tomato sauce
1/2 teaspoon salt
1  cup water
1 large onion, finely chopped
heavy duty foil about 15 inches  long
8 to 10 corn tortillas
1 cup grated cheddar cheese
 
 Sauce:
1 8 ounce can tomato sauce
1/2 cup  water
1 package spicy cheese dip mix
 
 Cook beef in skillet until crumbly and know longer  pink. Drain off excess fat. Stir together enchilada sauce mix, tomato sauce,  salt and water. Stir in ground beef and onion. Line crockpot with foil by making  a nest in the bottom. Spoon 2 tablespoons meat mixture on foil in bottom.  Arrange alternate layers of tortillas and meat sauce ending with a layer of  sauce on top. Cover and cook on LOW for 4 to 6 hours.
Sprinkle with cheese.  Cook on HIGH for another 5 to 10 minutes to melt cheese. Picking up sides of  foil liner lift tortilla pie out of pot. Slide onto a serving dish. Cut into  wedges. Serve with sauce.
Sauce: In a saucepan combine tomato sauce, water  and cheese dip mix. Cover and simmer for 5 minutes. Serve hot.
Serves 4 to  6.

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