EASY . . .
TASTY . . .
VERSATILE . . .
kinda like mexican lasagna . . .
1 pound ground beef
1 medium onion, chopped
1 poblano or bell pepper, chopped
1 can (16 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, UNdrained
1/3 cup water
2 tsp chili powder
2 tsp ground cumin
1 tsp garlic powder
1 tsp ground black pepper
2 cups (8 ounces) sharp cheddar cheese, shredded
2 cups (8 ounces) monterey jack cheese, shredded
6 flour 8 inch tortillas (or 12 of the 6 inch tortillas)
7 small green onions, chopped
1 small bunch of fresh cilantro, chopped (reserve a dozen or so whole petals to garnish each serving)
spray the bottom and 2/3 up the sides of the crock pot with cooking spray.
in a large skillet, cook the beef n onion n poblano pepper until beef is browned up good n the vegetables is tender; drain.
add the next eight ingredients n brings to a boil.
reduce heat, cover n simmer for 10 minutes.
combine the shredded cheeses together.
spread a bouts 1/6 of the beef n bean mixture in the bottom of the crock pot.
then one of them 8 inch flour tortillas which in my slow cooker fits perfectly from edge to edge makin a perfect layer (ifn alls ya can find is the 6 inch tortillas, jest quarter all 12 of them and use 8 quartered tortilla pieces scattered a bout for to create each layer).
sprinkle a bouts 1/6 of the shredded cheeses on top of that tortilla layer.
scatter some of that chopped green onion n cilantro on top of the cheese layer.
REPEAT EACH OF THEM LAYERS makin 6 complete layers.
cover n cook on low for 5-7 hours or until heated through.
let stand a bouts 5 minutes before serving.
with a sharp knife, slice the layers likes into a pie shape or likes ya would a pizza.
garnish each serving with a dollop of sour cream n some of them cilantro petals.
black olives is a good addition all so.
