STREAMING NOW: The Layover

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Enjoy this sneak preview from the Dump Meals Cookbook by best-selling author, Cathy Mitchell! Order your cookbook at dumpmeals.com”
READY IN:
3hrs 15mins
SERVES:
8
YIELD:
8
UNITS:
US

Ingredients Nutrition

  • nonstick cooking spray
  • 8 (6 inch) flour tortillas
  • 1 12 cups shredded cheddar cheese
  • 1 lb ground beef, cooked and drained
  • 15 ounces black beans or 15 ounces pinto beans, drained
  • 13 cup taco sauce
  • black olives, sliced jalapeno peppers, shredded lettuce, tomato slices (optional toppings)
  • avocado, sour cream, guacamole, and salsa (optional toppings)

Directions

  1. Spray both sides of each tortilla with cooking spray.
  2. Prepare foil handles. To make foil handles, tear off three 18X2-inch strips of heavy-duty foil or use regular foil folded to double thickness. Crisscross foil strips to spoke design and place in CROCK-POT slow cooker.
  3. Place 4 tortillas in bottom and extending up sides of CROCK-POT slow cooker, forming a bowl. Layer one third of cheese, half of beef, half of beans and half of taco sauce over tortillas. Layer 2 tortillas, one third of cheese, remaining half of beef and beans. Top with remaining half of taco sauce, remaining 2 tortillas and remaining one third of cheese.
  4. Cover; cook on HIGH 3 hours or until tortillas are crispy and cheese is melted. Remove from CROCK-POT slow cooker using foil handles. Cut into eight wedges. Serve with desired toppings.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: