Bean and Beef Shaloupias recipe

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Ingredients

1 pound pinto beans, boiled according to package directions
2 cubes beef bouillon
water to cover
1 ½ pounds ground beef
¼ teaspoon salt
¼ teaspoon ground black pepper
½ onion, diced
10 (6 inch) corn tortillas
3 cups shredded Mexican-style cheese

Nutrition Info

814.2 calories
carbohydrate: 72.1 g
cholesterol: 128.6 mg
fat: 36 g
fiber: 18.5 g
protein: 54.3 g
saturatedFat: 18.6 g
servingSize: -
sodium: 1509.3 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

Pinto beans slow cooked in beef bouillon, topped with ground beef and Mexican-style cheeses create the centerpiece for these layered corn tortilla treats. Very high in protein and fiber. I prepare the beans before I leave for work, so they will be tender by dinner time. Pick your favorite garnishes and toppings, like salsa, tomatoes and sour cream.

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