Ingredients:

  • %)

Instructions:

  1. Heat a large skillet over medium-high heat. Brown the ground beef, breaking it up. Drain off any excess fat. Return the meat to the pan.
  2. Stir in the chopped onion and cook until softened (about 3 minutes). Add taco seasoning and water/broth; simmer until slightly thickened. Set aside.
  3. In a large bowl, whisk together the milk and eggs until smooth. Set aside. This will be the binder.
  4. Lightly grease the bottom of the slow cooker insert. Spread half of the refried beans evenly across the bottom.
  5. Arrange half of the cut tortillas over the refried beans, slightly overlapping them to cover the base.
  6. Spoon half of the seasoned beef mixture evenly over the tortillas. Sprinkle with half (1/2 cup) of the Monterey Jack cheese.
  7. Top with the remaining tortillas, followed by the remaining refried beans, the rest of the seasoned beef, and the rinsed black beans.
  8. Slowly pour the egg/milk mixture evenly over the entire casserole. Sprinkle the remaining 1/2 cup of Monterey Jack cheese on top.
  9. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the liquid is mostly absorbed and the casserole is set.
  10. Fifteen minutes before serving, sprinkle the Sharp Cheddar cheese on top. Replace the lid and allow it to melt completely.
  11. Let the casserole rest for 10 minutes before scooping. Garnish with fresh cilantro and sliced jalapeños before serving.