Family Tortilla Bowl

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)
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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.
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