Bean and Beef Shaloupias Recipe

  • 1 pound pinto beans, boiled according to package directions
  • 2 cubes beef bouillon
  • water to cover
  • 1 1/2 pounds ground beef
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 onion, diced
  • 10 (6 inch) corn tortillas
  • 3 cups shredded Mexican-style cheese
  1. 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.
  2. In a large skillet, brown beef with salt, pepper and onion. Drain well and set aside.
  3. 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.