Tijuana Sandwiches
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Ingredients:
- 3 cup beef (chopped cooked )
- 1 can beans ((16-oz.) refried )
- 1/2 cup onion (chopped )
- 1/2 cup olive (chopped ripe )
- 1 can tomato ((8-oz.) sauce)
- 2 teaspoon chili powder
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1 celery (ds salt)
- 1 nutmeg (ds )
- 1 cup chips (crushed corn )
- (Taco shells, heated)
- 1/2 lettuce (md head shredded)
- 2 tomato ( chopped)
- 1 cup cheese (shredded sharp american (4 ounces))
- (Bottled hot pepper sauce)
- 1 can beans ((16-oz.) refried )
- 1/2 cup onion (chopped )
- 1/2 cup olive (chopped ripe )
- 1 can tomato ((8-oz.) sauce)
- 2 teaspoon chili powder
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1 celery (ds salt)
- 1 nutmeg (ds )
- 1 cup chips (crushed corn )
- (Taco shells, heated)
- 1/2 lettuce (md head shredded)
- 2 tomato ( chopped)
- 1 cup cheese (shredded sharp american (4 ounces))
- (Bottled hot pepper sauce)
In crockery cooker stir together cooked beef, beans onion, green pepper,
and olives. Stir in tomato sauce, chili powder, Worcestershire sauce,
garlic powder, pepper paprika, celery salt, nutmeg, 3/4 cup water, and 1
tsp salt. Cover and cook on high-heat setting for 2 hours. Just before,
fold in crushed corn chips. Spoon mixture into taco shells; top with
lettuce, tomatoes and cheese. Pass hot pepper sauce. Makes 12 to 15
sandwiches.
all above recipes from Better Homes and Gardens Crockery Cooker Cook Book
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert
on Jul 11, 1997
Makes 1 Servings
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