Bean, Cheese, Beef or Chicken Burrito Casserole for the Slow Cooker

 

Ingredients

1 small onion, peeled and diced

1 green bell pepper, seeded and chopped

2 (14.5-ounce) cans diced tomatoes, undrained

1 (4-ounce) can roasted green chiles, undrained  OR  a single of can of rotel tomatoes & chilis

1 teaspoon garlic powder

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

8 flour or brown rice tortillas (brown rice tortillas are GF; read packing carefully)

4 cups cooked pinto beans (three 15-ounce cans, drained)

 

optional: 1 cup of ground beef or cooked shredded chicken

 

4 cups shredded Mexican blend cheese

optional garnishes: sour cream, sliced avocado, etc.

 

Directions:

Use a 4-quart slow cooker. If you only have a large one, that's okay--but reduce cooking time a few hours.

In a mixing bowl, stir together the onion, bell pepper, tomatoes, chiles, and spices. 

Put a layer of tortillas into the bottom of your cooker---you may need to tear them a bit to get good coverage. Add a scoop of the onion/tomato mixture and layer on a big spoonful of beans and then a layer of cheese. Repeat layers until you've run out of ingredients. Top with a healthy dose of cheese.

Cover and cook on low for 6 to 7 hours (if using a 6-quart, do 3 to 4 hours on low, then let it click over to warm--there's nothing really to cook--you're just heating thoroughly and getting the cheese to get that yummy crust).

Top with shredded lettuce, tomatoes, black olives, jalepenos, avocado, etc.