Ingredients
1 pound(s) ground beef
1 small onion, chopped
1 can(s) (15-ounce) pinto or black beans, drained and rinsed
1 can(s) (10-ounce) diced tomatoes and green chilies, undrained
1 can(s) (2 1/4-ounce) 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 (8-inch) flour tortillas, flavored or plain
1 cup(s) (4 ounces) shredded Mexican cheese blend
Minced fresh cilantro (optional), for garnish
Preparation
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.
