Crock Pot Frito Pie

1 large onion, chopped
3 lbs. leans meat
3 cloves garlic
3/4 c. dry beans; sort and rinse (or 15 oz. can pinto beans)
4 c. water (reduce to 1 1/2 - 2 c. if using canned beans)
*I used only 3 cups with dry beans
1 t. salt
1 envelope taco seasoning (approx. 1/4 c.)
1 pkg. corn chips
3 c. shredded monterey jack and cheddar cheese
2 diced tomatoes
16 oz. salsa
16 oz. sour cream
sliced olives

Method:
Meat may be ground, stew meat or a roast. Try using beef, pork, lamb, or even game. If using a roast, cut the meat into 3-4 chunks. This will allow for easier shredding later. Combine onion, beef, garlic, beans, water, salt, and taco seasoning in crock-pot. Stir well. Cover and cook on high 8-10 hours. Before serving, shred meat by pulling apart with 2 forks and mix with juices. Serve on a bed of chips. top with chopped tomatoes, shredded cheese, salsa, a dollop of sour cream and sliced olives.

Notes:
If using this recipe as a cook-once-eat-twice, divide meat into convenient meal portions and refrigerate or freeze for up to 3-4 months. When ready to use, heat in microwave. Try this recipe in tacos, burritos, and enchiladas or as a taco salad.

Serves 10-12