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Bean and Cheese Burrito Casserole

Serves 8

1 small onion, peeled and diced
1 green bell pepper, seeded and chopped
2 (14.5-oz) cans diced tomatoes, undrained
1 (4-oz) can roasted green chiles, undrained
1 tsp garlic powder
1/2 tsp chili powder
1/4 tsp ground cumin
8 flour tortillas
4 cups cooked pinto beans (3 15-oz cans, drained)
4 cups shredded Mexican blend cheese
sour cream, salsa, and avocado slices as garnish (optional)

Use a 4-quart slow cooker. In a mixing bowl, stir together the onion, bell pepper, tomatoes, chiles, and spices. Put a layer of tortillas (you may need to tear them to get a nice fit) in the bottom of your slow cooker. Add a scoop of the onion and tomato mixture, and layer on a healthy spoonful of beans and a handful of cheese. Top with more tortillas. Repeat the layers two more times, finishing with a bunch of cheese on top. Cover and cook on low 6-7 hours. Cut into slices and serve with the desired toppings.

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Header photo by
Gillian Gunson