Beef 'n' Bean Torta

Photo: psfreeman

This zesty dish has a wonderful Southwestern taste and is easy to prepare. From Joan Hallford: North Richland Hills, Texas. Recipe published in Quick Cooking November/December 2003.

Yield: 4 servings
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Ingredients

  • 1 pound(s) ground beef
  • 1 small onion, chopped
  • 1 15-ounce can(s) pinto or black beans, rinsed and drained
  • 1 10-ounce can(s) diced tomatoes and green chilies, undrained
  • 1 2 1/4-ounce can(s) sliced ripe olives, drained
  • 1 1/2 teaspoon(s) chili powder
  • 1/2 teaspoon(s) salt
  • 1/8 teaspoon(s) pepper
  • 3 drop(s) hot pepper sauce
  • 4 flour tortillas (8 inches)
  • 1 cup(s) (4 ounces) shredded cheddar cheese
  • Minced fresh cilantro, optional
  • Salsa, sour cream, shredded lettuce and chopped tomatoes, optional

Preparation

  1. • Cut four 20-in. x 3-in. 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.
  2. • 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.
  3. • 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. Sprinkle with cilantro. Serve with salsa, sour cream, lettuce and tomatoes if desired.
May 2014

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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