Crock Pot Beef And Bean Torta

This Crock Pot Beef and Bean Torta is a cheesy and satisfying recipe, which uses ground beef and pinto beans. It’s a no-fuss take on the classic, ready in about 5 hours and 15 minutes.

Crock Pot Beef And Bean Torta Ingredients

• 1 pound ground beef
• 1 small onion, chopped
• 1 can (15 ounces) pinto or black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes and green chiles, undrained
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1-1/2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3 drops hot pepper sauce
• 4 flour tortillas (8 inches)
• 1 cup shredded cheddar cheese
• Optional toppings: minced fresh cilantro, salsa, sour cream, shredded lettuce, chopped tomatoes

How To Make Crock Pot Beef And Bean Torta

1. Prepare the slow cooker: Cut four 20×3-inch strips of heavy-duty foil. Crisscross them like spokes of a wheel in a 5-quart slow cooker. Spray the foil strips with cooking spray.
2. Cook the beef mixture: In a skillet over medium heat, cook the ground beef and chopped onion until no longer pink. Drain excess fat.
3. Add flavorings: Stir in beans, tomatoes with chiles, olives, chili powder, salt, pepper, and hot sauce. Mix well.
4. Layer the torta: Spoon about 1-2/3 cups of the beef mixture into the slow cooker. Top with one tortilla and 1/4 cup cheese. Repeat layers three more times.
5. Slow cook the torta: Cover and cook on low for 4-5 hours until heated through.
6. Serve and garnish: Use foil strips to lift the torta out of the cooker. Garnish with optional toppings like cilantro, salsa, sour cream, lettuce, and tomatoes.

Recipe Tips

• Can I use corn tortillas instead of flour? Flour tortillas hold up better, but you can use corn if preferred—just expect a softer texture.
• What cheese works best? Cheddar melts well, but Monterey Jack or a Mexican blend also works.
• Can I prepare this ahead? Yes, assemble in the cooker and refrigerate overnight. Cook as directed the next day.
• How to make it spicier: Add more hot sauce or chopped jalapeños to the beef mixture.
• How to keep layers from sliding: Let it rest for 10 minutes before slicing to help it set.

What To Serve With Beef And Bean Torta

This layered torta pairs well with Mexican-inspired sides:

• Spanish rice or Mexican rice
• Refried beans or black bean salad
• Guacamole and chips
• Corn salad or street corn
• Fresh fruit salad

How To Store Beef And Bean Torta

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Wrap slices tightly and freeze for up to 2 months. Reheat in the microwave or oven.

Beef And Bean Torta Nutrition Facts

• Calories: 555 kcal
• Fat: 24g
• Saturated Fat: 11g
• Cholesterol: 86mg
• Sodium: 1365mg
• Carbohydrates: 49g
• Fiber: 6g
• Sugar: 4g
• Protein: 36g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use ground turkey instead of beef?
Yes, ground turkey is a leaner alternative that works well.

How do I keep the torta from falling apart?
Let it rest before slicing and use the foil to lift it carefully.

What beans are best for this recipe?
Both pinto and black beans work well—choose based on preference.

Can I cook this on high?
Low is recommended to allow even heating. High may cause burning.

How do I reheat leftovers?
Microwave individual slices or reheat in a 350°F oven until warm.

Try More Recipes:

• Crock Pot Beef Hamburger Stew
• Crock Pot Beef Tomato Basil Steak
• Crock Pot Beef Cabbage Rolls