Saturday, November 5, 2011

Bean/Cheese Burrito Crockpot Casserole

Bean/Cheese Burrito Casserole Crockpot

1 onion, peeled and sliced
1 green pepper, seeded/chopped
2 (14.5 oz) cans Rotel
1 tsp garlic powder (I suggest using garlic salt if you prefer a saltier dish)
1/2 tsp chili powder
1/4 tsp cumin
8 flour tortillas
3 (15 oz) cans pinto beans, drained
4 c. shredded Mexican cheese

Stir onion, spices, green pepper, tomatoes.  Layer tortillas on bottom of crockpot. Scoop onion/tomato mix and add to tortillas.  Next add beans, then cheese.  Repeat layers.  Top with cheese.  Cover and cook on low 6-7 hours. 

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