Cooking : Bean and Beef Shaloupias

Ingredients
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

Directions
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 ladel of beans with juice from slow cooker. Top with preferred garnishes as desired and serve.