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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Pinto beans slow cooked in beef bouillon, topped with ground beef and Mexican-style cheeses create the centerpiece for these layered corn tortilla treats. Very high in protein and fiber. I prepare the beans before I leave for work, so they will be tender by dinner time. Pick your favorite garnishes and toppings, like salsa, tomatoes and sour cream. Ingredients:
1 pound pinto beans, boiled according to package directions |
2 cubes beef bouillon |
water to cover |
1 1/2 pounds ground beef |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1/2 onion, diced |
10 (6 inch) corn tortillas |
3 cups shredded mexican-style cheese |
Directions:
1. In slow cooker, combine boiled pinto beans with bouillon cubes and enough water to almost fill cooker. Let simmer on Low setting for 8 hours.
2. In a large skillet, brown beef with salt, pepper and onion. Drain well and set aside.
3. Assemble as follows: Top each tortilla with beef mixture, cheese and a ladel of beans with juice from slow cooker. Top with preferred garnishes as desired and serve.
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