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Beef 'n' Bean Torta

 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


  • 1 pound ground beef
  • 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


  • 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.
  • Repeat layers three times.
  • Cover and cook on low for 4-5 hours or until heated through. Using

2 of 2

Beef 'n' Bean Torta (continued)

Directions (continued)

  • 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.
Nutritional 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.