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 |
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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