Bean and Beef Shaloupias

[Dee]

Ingredients

1 pound pinto beans, boiled according to package directions

2 cubes beef bouillon

water to cover

1 1/2 pounds ground beef

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/2 onion, diced

10 (6 inch) corn tortillas

3 cups shredded Mexican-style cheese

 

 

Directions

 

1 In slow cooker, combine boiled pinto beans with bouillon cubes and enough water to almost fill cooker. Let simmer on Low setting for 8 hours.

2 In a large skillet, brown beef with salt, pepper and onion. Drain well and set aside.

3 Assemble as follows: Top each tortilla with beef mixture, cheese and a ladel of beans with juice from slow cooker. Top with preferred garnishes as desired and serve.