Pinto beans slow cooked in beef bouillon, topped with ground beef and Mexican-style cheeses create the centerpiece for these layered corn tortilla treats. Very high in protein and fiber. I prepare the beans before I leave for work, so they will be tender by dinner time. Pick your favorite garnishes and toppings, like salsa, tomatoes and sour cream.

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Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
8 hrs
total:
9 hrs
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In slow cooker, combine boiled pinto beans with bouillon cubes and enough water to almost fill cooker. Let simmer on Low setting for 8 hours.

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  • In a large skillet, brown beef with salt, pepper and onion. Drain well and set aside.

  • Assemble as follows: Top each tortilla with beef mixture, cheese and a ladel of beans with juice from slow cooker. Top with preferred garnishes as desired and serve.

Nutrition Facts

814 calories; protein 54.3g; carbohydrates 72.1g; fat 36g; cholesterol 128.6mg; sodium 1509.3mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/13/2003
These were great! We substituted ground turkey sausage once and just ground turkey as well and both work as a great substitute for beef. DO NOT USE CORN TORTILLAS. The fall apart and are very grainy flour works much better. For clarification do not cook the beans as suggested on the bean package just wash them that way. For a faster way you can substitute pre-cooked can beans. I would simmer them for 1/2 - 1 hr at minimum. Read More
(15)

Most helpful critical review

Rating: 3 stars
03/01/2010
beans dried out in crock pot! need more water. very salty. Read More
(3)
17 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
10/13/2003
These were great! We substituted ground turkey sausage once and just ground turkey as well and both work as a great substitute for beef. DO NOT USE CORN TORTILLAS. The fall apart and are very grainy flour works much better. For clarification do not cook the beans as suggested on the bean package just wash them that way. For a faster way you can substitute pre-cooked can beans. I would simmer them for 1/2 - 1 hr at minimum. Read More
(15)
Rating: 5 stars
01/06/2004
My husband and I really enjoyed this recipe.Most of the time involved was prep work.This would be great for a superbowl party.We recomend this to everyone even if you're not into"mexican style" food. Read More
(14)
Rating: 5 stars
01/12/2004
What is the reason for putting"cooked" beans in a slow cooker??? Soak beans till they start swelling a little and throw water away then cook them in chicken or beef bouillon add your favorite herbs.(1 small bay leaf and 1 thick peppercorn add fried chorizo at the very end. Read More
(13)
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Rating: 4 stars
01/22/2006
The recipe was very good and the family really liked it. Nice taste and all the ingredients went well together. The only problem was the time it took. It really was too long and took too much effort for the ending result. Read More
(5)
Rating: 4 stars
10/23/2004
Very good but I personally found the beans to be very bland prepared this way. I added some reserved bacon drippings to the slow cooker to liven them up a little. Next time I make it I will use refried beans. Read More
(4)
Rating: 4 stars
07/14/2005
We liked this meal very much. I added some diced up tomato to the hamburger at the very end of browning it. I would serve it next time with sour cream and feta cheese (or Mexican cheese). Read More
(4)
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Rating: 5 stars
12/01/2005
This recipe was amazing! My family loves tacos and the addition of these slow-cooked pinto beans made the whole meal change. Be sure to include all of the extras (sour cream lettuce tomato etc.) to get the best flavor. Yum! Read More
(4)
Rating: 3 stars
03/01/2010
beans dried out in crock pot! need more water. very salty. Read More
(3)
Rating: 3 stars
09/29/2009
I thought this stuff was pretty blah. It did mark the first time I'd ever cooked dried beans (prepared according to the package directions). I made it exactly as written using ground sirloin (90% lean) for the ground beef. A little salt and pepper and the diluted beef bouillon are still not nearly enough spices to make this a tasty Mexican-style dish. I ate the first few as overstuffed tacos but it was pretty messy so I ate the rest with a knife and fork like a tostada. One complaint is that I found there were way too many beans for 10 of these. I thought I was generous when ladling the beans on and when it was over I still had two full bowls of a bland "beans in beef broth" soup left over. This recipe has potential but as written it's only a vague approximation to a great dish. Lastly I'd always known these as "chalupas" but maybe you're just having fun with the name of this recipe. Read More
(3)
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