Bean and Beef Shaloupias

Ingredients

• 2 cubes beef bouillon from cube 
• 10 6-inch corn tortillas ()
• 1.5 pounds ground beef 
• 0.3 teaspoon ground pepper black
• 0.5  onion diced
• 1 pound pinto beans boiled
• 0.3 teaspoon salt 
• 3 cups cheese shredded mexican-style
• 6 servings water to cover

Equipment

• frying pan
• slow cooker

Directions

1. In slow cooker, combine boiled pinto beans with bouillon cubes and enough water to almost fill cooker.
2. Let simmer on Low setting for 8 hours.
3. In a large skillet, brown beef with salt, pepper and onion.
4. Drain well and set aside.
5. 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.