Mexican Special

  This recipe comes from a Church cookbook from the tiny town Mennonite Church from my childhood.  We’ve been making it for 11 years now, and it’s a great dish to feed a crowd!  Freeze the leftovers, or choose to half this.  It makes a lot!

{click title to print}

Ingredients:

• 2 pounds Hamburger
• 1 whole Onion, Chopped
• 16 ounces Tomato Sauce
• 2 cans {16 Ounces Each} Chili Beans In Sauce
• 2 cans {8 Ounces Each} Chopped Green Chilies
• 20 ounces Enchilada Sauce, You Decide The Heat
• 1 teaspoon Each, Salt And Pepper
• 1 teaspoon Garlic Powder
• 2 bags Fritos Corn Chips

TOPPINGS:

• Tomato, Green Onions, Diced Jalapenos, Shredded Lettuce, Cilantro
• Shredded Mexican Blend Cheese
• Sour Cream, Salsa & Guacamole

Brown Hamburger and onion. Scrape into sprayed slow cooker and turn on low.
Add all remaining ingredients except corn chips and toppings. Cook all day.
To serve: Place a layer of corn chips, then a ladle of meat and your choice of toppings.
Easy and delicious!

~T

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