Ingredients:

• 1 pound ground beef – 90/10
• 1 small onion, chopped
• 2 cups cooked black beans or 1 can (15 ounces) pinto or black beans, rinsed and drained
• 1 cup grape tomatoes, halved or 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1-1/2 teaspoons New Mexico Chili Powder
• 3 drops hot pepper sauce – I like Frank’’s
• 4 whole wheat flour tortillas (8 inches)
• 1 cup (4 ounces) reduced fat shredded cheddar cheese
• Minced fresh cilantro, optional
• Salsa, sour cream, shredded lettuce and chopped tomatoes, optionla

Directions:

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

Serves: 4

Nutritional Information (per serving):

Calories
Protein g
Carbs g
Cholesterol mg
Fat g
Sat Fat g
Trans Fat g
Fiber g
Sodium mg
Sugar g