Ingredients
1 pound ground beef1 small onion, chopped1 can (15 ounces) pinto or black beans, rinsed and drained1 can (10 ounces) diced tomatoes and green chiles, undrained1 can (2-1/4 ounces) sliced ripe olives, drained1-1/2 teaspoons chili powder1/2 teaspoon salt1/8 teaspoon pepper3 drops hot pepper sauce4 flour tortillas (8 inches)1 cup shredded cheddar cheeseMinced fresh cilantro, salsa, sour cream, shredded lettuce and chopped tomatoes, optional
Preparation
Cut four 20x3-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.
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.
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. If desired, sprinkle with cilantro and serve with salsa, sour cream, lettuce and tomatoes.
