Beef 'n' Bean Torta

Prep time : 30  minutes ... Cook time : 4 hours  ... Makes 4 servings

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 chilies  , undrained
1 .......................can (2-1/2 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 (4 ounces) shredded  cheddar cheese
Minced fresh cilantro  ... optional
Salsa , sour cream , shredded lettuce  and chopped tomatoes ...optional

1          Cut four 20-inch x 3-inch strips of heavy duty  foil ; crisscross  so they resemble spokes of a wheel  . Place strips  on the bottom  and up the sides  of a 5-quart  slow cooker  . Coat strips  with non-stick cooking oil .
2           In large skillet  , cook beef  and  onion over medium heat  until meat is no longer pink  ; frain . Stir  in the beans  , tomatoes , olives  , chili powder  , salt , pepper  and hot pepper sauce . Spoon about 1-2/3 cups into prepared slow cooker  , top with one tortilla  and about 1/4 cup cheese . Repeat layers  three times .
3           Cover  and cook on low  for 4 to 5 hours  or until heated through . Using foil strips  as handles  , remove tortilla stack  to a platter . Sprinkle with  cilantro  if desired . Serve with salsa  , sour cream , lettuce  and tomatoes  if desidered .

This zesty  Southwestern flavor  makes this dish  a hit with your family . It's easy to prepare .
Heart healthy .