“Enjoy this sneak preview from the Dump Meals Cookbook by best-selling author, Cathy Mitchell! Order your cookbook at dumpmeals.com”
3hrs 15mins

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)


  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.

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