slow cooker Tortilla pie

Tortilla pie

Make a quick seasoned beef mixture and spread it between tortilla layers it in the slow cooker with refried black beans and green chiles. Mmmmmm.

Makes 6 to 8 servings

2 tablespoons extra virgin olive oil

2 1/2 pounds extra lean (97/3) ground beef

2 cups chopped onions

1 tablespoon cumin powder

1 1/2 tablespoons chili powder

1/4 teaspoon cayenne pepper

2 teaspoons salt

2 tablespoons minced garlic

2 (16-ounce) cans refried black beans

2 (4-ounce) can diced green chiles

10 ounces enchilada sauce, divided

16 (6-inch) corn tortillas

For garnish: Sour cream, chopped cilantro, chopped green onion tops

Combine the beef, onions, chili powder, cayenne, salt and garlic in a large bowl and mix well. Heat olive oil in a large skillet over medium-high heat and cook the beef mixture until dry, about 20 minutes. Add the beans, chiles and 1 cup of the enchilada sauce. Mix well. Continue cooking over medium-high heat for another 5 minutes.

Layer the bottom of the slow cooker with three tortillas. Spread 2 cups of the beef mixture over the tortillas. Continue layering until ending with three tortillas on top. Drizzle 2 ounces of enchilada sauce over the top. Cover and cook on HIGH for 3 hours or LOW for 6 hours.

Serve warm with garnishes.