I had burritos in mind for tonight's dinner until I realized I had cooked rice in the fridge that needed to be used. I remembered seeing this concept somewhere a long while back. If you are familiar with Hawaiian Haystacks, this is pretty much the Mexican style version of that. It's a great way to use up stuff that's hanging out in your fridge and pantry.
The meat was browned on the stove, then added to the slow cooker with the rest of the ingredients for a few hours on low. I then turned the setting to "warm" until dinner time rolled around. When my husband was finished he said, "Wow, that was filling!"
MEXICAN BEEF PILEUPS
1 pound ground beef or turkey, cooked & drained
2 cans (16 oz) each refried beans -- (I only used one)
1 envelope taco seasoning
1 can (8 oz) tomato sauce -- (may want to use a second can if using 2 cans refried beans)
1/2 C. water
Cooked rice -- about 1 C. per person
Toppings of choice such as: chopped tomato, corn, green onion, chopped peppers, cheese, tortilla strips, caramelized onions, olives, guacamole, sour cream, etc.
Combine first 5 ingredients in greased slow cooker. Cover and cook on low 2 hours, then set to "warm" until ready to serve.
To assemble, layer on a plate starting with rice, then meat/bean mixture and toppings of choice.