avocado, sour cream, guacamole, and salsa (optional toppings)
NUTRITION INFO
Serving Size: 1 (175) g
Servings Per Recipe:
8
AMT. PER SERVING% DAILY VALUE
Calories: 394.3
Calories from Fat 170 g43 %
Total Fat 19 g29 %
Saturated Fat 8.6 g43 %
Cholesterol 60.8 mg
20 %
Sodium 523.1 mg
21 %
Total Carbohydrate
32.3 g
10 %
Dietary Fiber 4.6 g18 %
Sugars 1.6 g6 %
Protein 22.7 g
45 %
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DIRECTIONS
Spray both sides of each tortilla with cooking spray.
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.
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.
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.