Tortilla stack

Yield: 6 servings

Measure Ingredient
\N \N Shirley Ferguson -- mhrh24b
1 can Cheddar cheese soup --
\N \N Undilut
1½ pounds Lean ground beef
1 pack Taco seasoning mix -- dry
\N \N Corn tortilla -- cut into 6
3 mediums Tomatoes -- chopped
\N \N Wedges
¼ cup Sour cream
1 \N Red bell pepper -- chopped
2 cups Lettuce -- shredded
1 \N Avacado, peeled -- chopped
¼ cup Green onions -- chopped


Crumble one-fourth of ground beef into bottom of slow cooker. Top with one-fourth of tortilla wedges. In small bowl, combine soup and taco mix. Spread one-fourth of soup mixture over tortillas in pot.

Sprinkle with one-fourth of tomatoes. Repeat layering until all ingredients are in pot. Cover and cook on LOW 4-5 hours. Spoon onto indiviual plates. Top each serving with sour cream, shredded lettuce, green onions, bell pepper and avocado. 1 serving contains: Cal 372; Prot 21g, Carb 25g, Fat 23g, Chol 67mg, Sodium 387mg. Source: Mable Hoff

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