Stacked Tortilla Pie
1 lb extra lean ground beef
1 cup chopped onion
1 cup chopped green pepper
1 can (16 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes and green chilies, undrained
1/2 cup water
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp pepper
7 flour tortillas (8 in.)
2 cups shredded cheddar cheese
1. Cut three 25 in. x 3 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 saucepan, cook ground beef, onion and green pepper in oil until vegetables are tender and meat is no longer pink. Drain fat. Stir in both cans of beans, tomatoes, water, chili powder, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes.
3. In slow cooker, layer about 3/4 cup bean mixture, one tortilla and 1/3 cup cheese. Repeat layers six times. Cover and cook on low for 4-5 hours or until heated through. (Alternatively, you can make this in a baking dish, cover with foil and cook at 400 degrees for about 40 minutes.)
4. Using foil strips as handles, remove the pie to a platter. Cut in wedges and serve.
Yield: 8 servings
Recipe source: Adapted from Healthy Cooking