Categories: Main Dish

Ingredients

• 1 1/2 lbs ground chuck
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 (4 oz) can chopped jalapenos
• 1 teas. salt
• 1/2 teas ground black pepper
• 12 (5-in corn tortillas, cut into wedges)
• 1 (28 oz) can red chili sauce
• 2 1/2 C. shredded cheddar cheese, divided
• Garnish: sour cream, chopped fresh cilantro
• Black beans (optional)
• Spanish rice (optional)

Directions

1. In a large skillet, combine ground chuck, onion, and garlic. Cook over medium heat unil beef is browned and crumbles; drain well. Stir in jalapenos, salt & pepper.

2. In a 4-6 qt electric slow cooker, place 1/3 of tortillas in bottom of slow cooker. Top evenly with half of the beef mixture, half of chili sauce, and 1 C. cheese.

3. Repeat layers once, beginning with tortillas and ending with cheese. Top mixture with remaining 1/3 of tortilla wedges. Sprinkle with remaining 1/2 C. cheese. Cover, and cook on low for 5 to 6 hours, or until hot and bubbly. Garnish with sour cream and cilantro, if desired. Serve with black beans and Spanish rice, if desired.

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