Ingredients
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1 lb ground beef
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1/2 cup onion, chopped
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8 ounces canned tomato sauce
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2 tablespoons green chilies, seeded and chopped
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1 1/2 teaspoons chili powder
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1/2 teaspoon salt
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1/8 teaspoon pepper
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2 -3 drops bottled hot pepper sauce
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1/2 cup sliced ripe olives
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4 corn tortillas or 4 flour tortillas
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4 ounces sharp cheddar cheese, shredded (1 cup)
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3/4 cup tomato juice
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16 ounces canned red kidney beans, drained
Instructions
- In skillet, cook ground beef and onion until meat is browned and onion is tender; drain off excess fat.
- Add tomato sauce, chilies, chili powder, salt, pepper, and hot pepper sauce. (Note: wear gloves to protect skin when handling fresh green chilies and do not touch hands to eye area or other sensitive areas, then discard gloves and wash hands before proceeding.).
- Stir in drained beans and olives.
- Trim tortillas slightly smaller than diameter of crockery cooker; add trimmings to meat mixture.
- Place 1/4 of the meat mixture in bottom of cooker; top with one tortilla and sprinkle with 1/4 cup cheese. Repeat layers with meat, tortillas, and cheese.
- Pour tomato juice around edge of stack-up.
- Cover; cook on LOW heat for 5-6 hours, or cook on HIGH heat setting for 2 1/2 hours.
- Cut into wedges. Carefully lift out of crockery cooker.