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Bean and Beef Shaloupias
1 pound pinto beans, boiled according to package directions
2 cubes beef bouillon
water to cover
1-1/2 pounds ground beef
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 onion, diced
10 (6 inch) corn tortillas
3 cups shredded Mexican-style cheese
In slow cooker, combine boiled pinto beans with bouillon cubes and enough water to almost fill cooker. Let simmer on low setting for 8 hours. In a large skillet, brown beef with salt, pepper and onion. Drain well and set aside. Assemble as follows: Top each tortilla with beef mixture, cheese and a ladle of beans with juice from slow cooker. Top with preferred garnishes as desired and serve.
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