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 chiles, 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 shredded cheddar cheese
Minced fresh cilantro, salsa, sour cream, shredded lettuce and chopped tomatoes, optional
1. Cut four 20x3-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. If desired, sprinkle with cilantro and serve with salsa, sour cream, lettuce and tomatoes.
Five Star Recipe
TOTAL TIME: Prep: 30 min. Cook: 4 hours
YIELD: 4 servings.
Nutrition Facts
1 piece: 555 calories, 24g fat (11g saturated fat), 86mg cholesterol, 1365mg sodium, 49g carbohydrate (4g sugars, 6g fiber), 36g protein.