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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 4 |
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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 |
Directions:
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.
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