Update my dinner status, I'm making this tonight.
35 chefs marked this as Favorite
Servings: 10 Servings
Total Time (median): 1 : 10 Active Time: 0 : 47
Ingredients
- 1 cup dry pinto beans
- 1 package of taco or chili seasoning
- 1 1 16 oz jar salsa (I use mild)
- 1 1 16 oz package mexican mix shredded cheese
- 1 lb hamburger
- 1/2 cup dried onions
- 1 cup sour cream
- 1 1 10 count package large soft shell tortillas
Preparation
Combine the first two ingredients in a crock pot the night before. Cover with water so the beans don't dry out. cook on low heat
The day you prepare it-
preheat oven to 350
Fry hamburger with dried onions set aside.
Drain juice off of beans. Mash with a blender or hand mixer (I use the latter) when smooth, add salsa, and meat mix. Mix together well.
Then
reserve 3/4 cup cheese for top
spray a 9 x 13 pan, put a little bean mix on the bottom, top with tortilla shells, top again with meat mix, then some shredded cheese, sour cream and tortillas again. Repeat until you end on tortillas. Cover with tin foil and bake til bubbly. Remove foil and top with shredded cheese. Remove when cheese is melted and let set ten minutes. Then serve.
