Beef ‘N’ Bean Torta

• 1 pound ground beef
• 1 small onion, chopped
• 1 can (15 ounces) pinto or black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes and green chiles, undrained
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1-1/2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3 drops hot pepper sauce
• 4 flour tortillas (8 inches)
• 1 cup shredded cheddar cheese
• Minced fresh cilantro, salsa, sour cream, shredded lettuce and chopped tomatoes, optional

1. Cut four 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray.
2. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, olives, chili powder, salt, pepper and hot pepper sauce. Spoon about 1-2/3 cups into prepared slow cooker; top with one tortilla and 1/4 cup cheese. Repeat layers three times.
3. Cover and cook on low for 4-5 hours or until heated through. Using foil strips as handles, remove the tortilla stack to a platter. If desired, sprinkle with cilantro and serve with salsa, sour cream, lettuce and tomatoes.

ground beef, onion, pinto, tomatoes, olives, chili powder, salt, pepper, pepper sauce, flour tortillas, cheddar cheese, fresh cilantro

Taken from www.tasteofhome.com/recipes/beef-n-bean-torta/ (may not work)