Bean and Beef Shaloupias

Ingredients

• 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

Directions

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.