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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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