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Beef 'n' Bean Torta

"This zesty dish is a favorite of mine because it has a wonderful Southwestern taste and is easy to prepare," explains Joan Hallford, North Richland Hills, Texas. "I serve it on nights when we have only a few minutes to eat before running off to meetings or sports events."

4 ServingsPrep: 30 min. Cook: 4 hours

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 small onion, chopped
1 can (15 ounces) pinto or black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (2-1/4 ounces) sliced ripe olives, drained
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/8 teaspoon pepper
3 drops hot pepper sauce
4 flour tortillas (8 inches)
1 cup (4 ounces) shredded cheddar cheese
Minced fresh cilantro, optional
Salsa, sour cream, shredded lettuce and chopped tomatoes, optional

Directions

Cut four 20-in. x 3-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.

2 of 2

Beef 'n' Bean Torta (continued)

Directions (continued)

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.
Sprinkle with cilantro. Serve with salsa, sour cream, lettuce and
tomatoes if desired. Yield: 4 servings.

Nutrition Facts: 1 serving (1 piece) equals 555 calories, 24 g fat (11 g saturated fat), 86 mg cholesterol, 1,365 mg sodium, 49 g carbohydrate, 6 g fiber, 36 g protein.