Family Tortilla Bowl - cooking recipe

Ingredients

nonstick cooking spray
8 (6 inch) flour tortillas
1 1/2 cups shredded cheddar cheese
1 lb ground beef, cooked and drained
15 ounces black beans or 15 ounces pinto beans, drained
1/3 cup taco sauce
black olives, sliced jalapeno peppers, shredded lettuce, tomato slices (optional toppings)
avocado, sour cream, guacamole, and salsa (optional toppings)

Preparation

Spray both sides of each tortilla with cooking spray.
Prepare foil handles. To make foil handles, tear off three 18X2-inch strips of heavy-duty foil or use regular foil folded to double thickness. Crisscross foil strips to spoke design and place in CROCK-POT slow cooker.
Place 4 tortillas in bottom and extending up sides of CROCK-POT slow cooker, forming a bowl. Layer one third of cheese, half of beef, half of beans and half of taco sauce over tortillas. Layer 2 tortillas, one third of cheese, remaining half of beef and beans. Top with remaining half of taco sauce, remaining 2 tortillas and remaining one third of cheese.
Cover; cook on HIGH 3 hours or until tortillas are crispy and cheese is melted. Remove from CROCK-POT slow cooker using foil handles. Cut into eight wedges. Serve with desired toppings.