Bean and Beef Shaloupias

Pinto beans slow cooked in beef bouillon, topped with ground beef and Mexican-style cheeses create the centerpiece for these layered corn tortilla treats. Very high in protein and fiber. I prepare the beans before I leave for work so they will be tender by dinner time. Pick your favorite garnishes and toppings, like salsa, tomatoes and sour cream.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 814 Calories

Ingredients

• ¼ teaspoon salt
• water to cover
• ¼ teaspoon ground black pepper
• 1 ½ pounds ground beef
• 2 cubes beef bouillon
• 10 (6 inch) corn tortillas
• ½ onion, diced
• 1 pound pinto beans, boiled according to package directions
• 3 cups shredded Mexican-style cheese

Recipe Instructions

Step 1

In slow cooker, combine boiled pinto beans with bouillon cubes and enough water to almost fill cooker. Let simmer on Low setting for 8 hours.

Step 2

In a large skillet, brown beef with salt, pepper and onion. Drain well and set aside.

Step 3

Assemble as follows: Top each tortilla with beef mixture, cheese and a ladel of beans with juice from slow cooker. Top with preferred garnishes as desired and serve.