Recipe - Tijuana Sandwiches

3 cup Chopped cooked beef
1 cn (16oz.) refried beans
One half cup Chopped onion
One half cup Chopped ripe olives
1 cn (8oz.) tomato sauce
2 teaspoon Chili powder
1 teaspoon Worcestershire sauce
One fourth teaspoon Garlic powder
One fourth teaspoon Pepper
One fourth teaspoon Paprika
1 ds Celery salt
1 ds Nutmeg
1 cup Crushed corn chips
Taco shells, heated
One half md Head lettuce, shredded
2 Tomatoes, chopped
1 cup Shredded sharp American
cheese (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, Three fourths cup water, and 1
tsp salt. Cover and cook on highheat 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
ajewell@sound.net on Jul 11, 1997