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