1. Brown 1 lb. ground beef (or 1/2 lb. beef and 1/4 Cup TVP) and 1 Cup onion. (I also added three cloves garlic with the onion.) Once onions are tender, add one can each of kidney beans or pinto beans and black beans (rinsed and drained), 1/3 Cup water, 1 Tbsp chili powder, 1 can tomatoes with green chilies (El Paso brand). Bring to boil and simmer 10 minutes.
2. In crock pot, layer 3/4 Cup meat mixture, one flour tortilla, 1/3 Cup cheese (cheddar and monteray jack) -- usually about 6 tortilla-layers worth.
3. Heat 4-6 hours on low. Place plate on top of crock pot, and flip over onto plate to serve. Tastes great with sour cream and salsa. TASTES GREAT!
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