• 4servings
  • 270minutes
  • 555calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 1 small onion, chopped

  3. 1 can (15 ounces) pinto or black beans, rinsed and drained

  4. 1 can (10 ounces) diced tomatoes and green chilies, undrained

  5. 1 can (2-1/4 ounces) sliced ripe olives, drained

  6. 1-1/2 teaspoons chili powder

  7. 1/2 teaspoon salt

  8. 1/8 teaspoon pepper

  9. 3 drops hot pepper sauce

  10. 4 flour tortillas (8 inches)

  11. 1 cup (4 ounces) shredded cheddar cheese

  12. Minced fresh cilantro, optional

  13. Salsa, sour cream, shredded lettuce and chopped tomatoes, optional

Instructions Jump to Ingredients ↑

  1. Beef 'n' Bean Torta Recipe photo by Taste of Home 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.


Send feedback