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Grandma Becky's "Tijuana" Torte
There is nothing about this recipe that seems like it would come from
Tijuana, but that is its name. This makes a great meal where everyone can
choose what they want to include. I like to make a salad with
everything!
| 3 quart Slow-Cooker |
5-6 quart Slow Cooker |
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| 1/2 lb |
1 lb |
Ground Hamburger Meat or Mild Italian Sausage |
| 3-6 oz cans |
6-6 oz cans |
Tomato Paste |
| 2 1/2 cups |
5 cups |
Water |
| 2 Tbsp |
1/4 cup |
Granulated sugar |
| 1 tsp |
2 tsp |
Ground Oregano (or use twice as much in leaves) |
| 1 tsp |
2 tsp |
Chili Powder |
| 1 tsp |
2 tsp |
Cinnamon |
| 1 tsp |
2 tsp |
Salt |
| 1/4 tsp |
1/2 tsp |
Garlic Powder |
Brown meat. Combine all ingredients in slow-cooker and heat on high until warm. If the
meal is more than two hours away, use a low setting.
Serve with the items below (or create your own list of toppings:)
- Corn Chips
- Lettuce
- Sour Cream
- Cheddar Cheese
- Avocado Dip or Avocado chunks
- Onion, chopped
- Tomato
- Sliced Almonds, plain or toasted
- Black Olives
- Snow Peas, cut in bite size pieces
- Celery, chopped or sliced small
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