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Slow Cooker Refried Beans and Beef
Slow cooked pinto beans mixed with ground beef and Mexican spices. Great for burritos.
servings: 6
total time: 8 hours 30 minutes
recipe by: Frankie
Ingredients
- 1 pound dried pinto beans, rinsed
- 1 tsp onion powder
- 2 tsp garlic powder
- 1 TBSP cumin
- 8 cups of water
- salt & pepper
- 1 pound ground beef
- 2 TBSP ancho chili powder
- optional:
- warmed tortillas, shredded cheddar cheese, sour cream
Directions
- Add the beans, onion, garlic, cumin, water, 1/4 tsp salt, and 1/4 tsp pepper to a 6-quart slow cooker. Stir to combine then place the lid on the slow cooker and cook on LOW for 8 hours.
- Turn off the slow cooker. Drain the beans and reserve the liquid. Transfer the drained beans back into the slow cooker and mash with a potato masher while stirring in some of the reserved liquid until you reach a desired consistency. Place the lid back on the slow cooker to keep the beans warm.
- Add the ground beef, chili powder, and 1/2 tsp salt to a skillet over medium-high heat. Cook the beef, breaking it up with a spatula as it cooks, until well browned and cooked through, about 5 minutes. Add the beef to the slow cooker with the beans and stir to combine. Season with salt & pepper to taste.
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