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| 3 Tasse | Chopped cooked beef |
| 1 Dose | (16-oz.) refried beans |
| 1/2 Tasse | onion chopped |
| 1/2 Tasse | ripe olives chopped |
| 1 Dose | (8-oz.) tomato sauce |
| 2 Teelöffel | chilli powder |
| 1 Teelöffel | Worcestershire Sauce |
| 1/4 Teelöffel | garlic powdered |
| 1/4 Teelöffel | pepper |
| 1/4 Teelöffel | paprika |
| 1 Prise | celery salt |
| 1 Prise | nutmeg |
| 1 Tasse | Crushed corn chips |
| | Taco shells, heated |
| 1/2 mittel | Head lettuce, shredded |
| 2 | Tomatoes chopped |
| 1 Tasse | Shredded sharp American cheese (4 ounces) |
| | Bottled hot pepper sauce |
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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
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