Tijuana Sandwiches



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)
Directions:
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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