- 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
- 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.
- 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.