Ingredients Jump to Instructions ↓

  1. 1 pound(s) ground beef 1 small onion , chopped 1 can(s) pinto or black beans , drained and rinsed 1 can(s) diced tomatoes and green chilies , undrained 1 can(s) sliced ripe olives , drained 2 teaspoon(s) chili powder , or to taste 1/2 teaspoon(s) salt 1/8 teaspoon(s) ground black pepper 3 dash(es) hot pepper sauce 4 flour tortillas , flavored or plain 1 cup(s) shredded Mexican cheese blend Minced fresh cilantro , for garnish

Instructions Jump to Ingredients ↑

  1. Cut four 3'' x 20'' strips of heavy-duty foil. Fit into 5-quart slow cooker in a crisscross pattern so they resemble spokes of a wheel, covering entire bottom of cooker. Press against sides and out the top, folding over the top edge. Coat strips generously with nonstick cooking spray. In a large skillet over medium-high heat, cook beef and onion until meat is no longer pink, about 8 minutes, stirring; drain excess fat. Stir in the beans, tomatoes and chilies, olives, chili powder, salt, pepper and hot pepper sauce. Place 1 tortilla in bottom of slow cooker. Add about 1 2/3 cups meat mixture and top with 1/4 cup cheese. Repeat layering three times using remaining meat mixture and cheese, finishing with cheese. Cover and cook on low for 4 to 5 hours, until heated through. Using foil strips as handles, lift the tortilla stack to a platter. Cut into four wedges. Sprinkle with cilantro. Serve with salsa, sour cream, lettuce, and tomatoes, if desired.


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