Ingredients:
1 tablespoon vegetable oil
1 pound lean ground beef
1 cup finely chopped green bell pepper
1 cup chopped onion
1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
1 can (16 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans
1 can (10 ounces) diced tomatoes with green chiles
1/3 cup water
5 (9-inch) burrito-size flour tortillas, cut to fit slow cooker if necessary
3 cups (12 ounces) shredded Mexican 4 cheese blend
Directions:
PLACE oil, beef, bell pepper, onion and bouillon in a large skillet; cook over medium-high heat, stirring frequently, for 8 to 10 minutes or until beef is no longer pink and vegetables are tender. Add pinto beans, black beans, diced tomatoes and water; mix well.
SPREAD 1 ½ cups beef mixture onto bottom of 5-quart slow cooker. Top with 1 tortilla and 2/3 cup cheese. Repeat layers 4 times, ending with remaining 1/3 cup cheese.
COOK on low for 5 hours.
Estimated Times:
Prep Time:
25 minutes
Cooking Time:
300 minutes
Cooling Time: 0 minutes
Servings: 8
In this recipe:
