Slow Cooker Beef and Bean Tortilla

Ingredients

* 1 lb ground beef
* 1 small onion, chopped
* 1 (15oz) can pinto or black beans, drained and rinsed
* 1 (10 oz)can diced tomatoes and green chilies, undrained
* 1 (2 1/4 oz) can sliced ripe olives, drained
* 2 tsp chili powder, or to taste
* 1/2 tsp salt
* 1/8 tsp ground black pepper
* 3 dashes hot sauce
* 4 (8 inch) flour tortillas, flavored or plain
* 1 cup shredded Mexican cheese blend(divided into 1/4 cups)


Directions

1. Cut four 20 by 3 inch strips of heavy duty foil. Fit into a 5 quart slow cooker in a crisscross pattern so they resemble spokes of a wheel. Covering entire bottom of cooker with the tortillas

2.Place strips on the bottom and up the sides of a 5 qt. slow cooker.

3. In a large skillet over medium high heat, cook beef and onion until meat is no longer pink about 8 minutes. Drain excess fat. Stir in the beans, tomatoes, olives, chili powder, salt, pepper and hot sauce.
4. Place 1 tortilla in bottom of slow cooker. Spoon 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.

5. Cover and cook on LOW for 4 to 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