recipe reviews for:

Bean and Beef Shaloupias

“Pinto beans slow cooked in beef bouillon, topped with ground beef and Mexican-style cheeses create the centerpiece for these layered corn tortilla treats. Very high in protein and fiber. I prepare the beans before I leave for work so they will be tender by dinner time. Pick your favorite garnishes and toppings, like salsa, tomatoes and sour cream.”

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Reviewed: Feb. 15, 2008

* I STARTED AT 10 AM AND DID FOLLOW THE INSTRUCTIONS TO BOIL THE BEANS UNTIL THEY WERE SWELLINGWITH 2-4 MORE BEEF BOULION COUBES DUMPER THE WATER AND AGAIN ADDED BEEF BOULION AS DIRECTED. I DIDN’T TRY EATING WITH A CORN TORTILLA. THE NON COOKED ONES JUST DIDN’T APPEAL TO ME. I ATE THEM LIKE CHILI BEANS AND THE JUICE WAS GREAT!

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Reviewer:

LoveMexiFood

	Cooking Level: Intermediate Home Town: Tucson, Arizona, USA
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Reviewed: Jan. 22, 2006

The recipe was very good and the family really liked it. Nice taste and all the ingredients went well together. The only problem was the time it took. It really was too long and took too much effort for the ending result.

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2 users found this review helpful

Reviewer:

COURTNEYSUNSHINE

	Cooking Level: Intermediate
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Reviewed: Dec. 1, 2005

This recipe was amazing! My family loves tacos, and the addition of these slow-cooked pinto beans made the whole meal change. Be sure to include all of the extras (sour cream, lettuce, tomato, etc.) to get the best flavor. Yum!

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Reviewer:

Emily

	Cooking Level: Intermediate Living In: Colorado Springs, Colorado, USA
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Reviewed: Jul. 14, 2005

We liked this meal very much. I added some diced up tomato to the hamburger at the very end of browning it. I would serve it next time with sour cream and feta cheese (or Mexican cheese).

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1 user found this review helpful

Reviewer:

DEMOREO

	Cooking Level: Intermediate Home Town: Bloomington, Minnesota, USA Living In: Sauk Rapids, Minnesota, USA
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Reviewed: Oct. 23, 2004

Very good, but I personally found the beans to be very bland prepared this way. I added some reserved bacon drippings to the slow cooker to liven them up a little. Next time I make it I will use refried beans.

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2 users found this review helpful

Reviewer:

ASHLYNNS MOMMY

	Cooking Level: Expert Living In: Mesa, Arizona, USA
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Reviewed: Apr. 7, 2004

Didn't care for it. It was a big pain too. I won't make it again.

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1 user found this review helpful

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Alexs Mommy

	Cooking Level: Expert Home Town: Saint Charles, Missouri, USA Living In: Omaha, Nebraska, USA
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Reviewed: Jan. 12, 2004

What is the reason for putting"cooked" beans in a slow cooker??? Soak beans till they start swelling a little and throw water away, then cook them in chicken or beef bouillon, add your favorite herbs.(1 small bay leaf and 1 thick peppercorn, add fried chorizo at the very end.

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7 users found this review helpful

Reviewer:

koekje


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Reviewed: Jan. 12, 2004

Very Bland. I tried to kick it up by adding tomato suace and spices to the ground beef, but still not appealing.

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1 user found this review helpful

Reviewer:

TAILORMOUSE


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Reviewed: Jan. 6, 2004

My husband and I really enjoyed this recipe.Most of the time involved was prep work.This would be great for a superbowl party.We recomend this to everyone,even if you're not into"mexican style" food.

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10 users found this review helpful

Reviewer:

350DEGREES


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Reviewed: Oct. 13, 2003

These were great! We substituted ground turkey sausage once and just ground turkey as well and both work as a great substitute for beef. DO NOT USE CORN TORTILLAS. The fall apart and are very grainy, flour works much better. For clarification, do not cook the beans as suggested on the bean package, just wash them that way. For a faster way you can substitute pre-cooked can beans. I would simmer them for 1/2 - 1 hr at minimum.

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14 users found this review helpful

Reviewer:

CWILLISF


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