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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 4 |
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This zesty dish is a favorite of mine because it has a wonderful Southwestern taste and is easy to prepare, explains Joan Hallford, North Richland Hills, Texas. I serve it on nights when we have only a few minutes to eat before running off to meetings or sports events. Ingredients:
1 pound ground beef |
1 small onion, chopped |
1 can (15 ounces) pinto or black beans, rinsed and drained |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1-1/2 teaspoons chili powder |
1/2 teaspoon salt |
1/8 teaspoon pepper |
3 drops hot pepper sauce |
4 flour tortillas (8 inches) |
1 cup (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. Yield: 4 servings.
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