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Title: Beef 'n' Bean Torta
Categories: Beef, Vegetables, Beans, Chilies, Cheese
Yield: 4 servings
1 lb Ground beef
1 sm Onion; chopped
15 oz Can pinto or black beans;
- rinsed, drained
10 oz Can Ro*Tel diced tomatoes
- with green chilies;
- undrained
2 1/4 oz Can sliced ripe olives;
- drained
1 1/2 ts Chilli spice mix
1/2 ts Salt
1/8 ts Pepper
3 dr Hot pepper sauce
4 Flour tortillas (8")
1 c Cheddar cheese; shredded
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Fresh cilantro; minced
Salsa
Sour cream
Lettuce; shredded
Tomatoes; chopped
Cut four 20x3" strips of heavy-duty foil; crisscross
so they resemble spokes of a wheel. Place strips on the
bottom and up the sides of a 5 qt slow cooker. Coat
strips with cooking spray.
In a large skillet, cook beef and onion over medium heat
until meat is no longer pink; drain. Stir in the beans,
tomatoes, olives, chili powder, salt, pepper and hot
pepper sauce. Spoon about 1-2/3 cups into prepared slow
cooker; top with one tortilla and 1/4 cup cheese. Repeat
layers three times.
Cover and cook on low for 4-5 hours or until heated
through. Using foil strips as handles, remove the
tortilla stack to a platter. If desired, sprinkle with
cilantro and serve with salsa, sour cream, lettuce and
tomatoes.
Recipe by Joan Hallford, North Richland Hills, Texas
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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