Yield: 6 Servings
|1 pounds||Lean ground beef (up to 1 1/2 lbs)|
|1 small||Green pepper, chopped fine|
|1 small||Red pepper, chopped fine|
|1 medium||Onion, chopped|
|8 \N||Corn tortillas, cut in 6 wedges|
|1 can||Cheddar cheese soup, undiluted|
|½ pack||Dry taco seasoning mix, * see note|
|3 mediums||Tomatoes, chopped|
|¼ cup||Dairy sour cream|
|2 cups||Lettuce, shredded|
|¼ cup||Green onion, chopped|
|¼ cup||Green pepper, chopped|
|1 \N||Avocado, peeled & chopped|
|\N \N||Individual tostada shells,|
LYNN THOMAS DCQP82A
*NOTE: Instead of a prepackaged mix, use--1 tbsp. chili powder, ¼ tsp salt, ½ tsp garlic powder, ¼ tsp black pepper, and ⅛ tsp cayenne pepper. Mix all ingredients together.
1) Crumble ¼ of ground beef into bottom of slow cooker. Top with ¼ of the chopped peppers and ¼ of the onions. Top with ¼ of tortilla wedges. 2) In small bowl, combine undiluted soup and taco seasoning. Spread ¼ of soup mixture over tortillas in slow cooker.
Sprinkle with ¼ of tomatoes. Repeat layering until all beef, peppers, onions, tortillas, soup mixture and tomatoes are used.
3) Cover; cook on low- heat setting for 4 - 5 hours.
4) To serve, spoon mixture onto individual plates or tostada shells.
Top each serving with sour cream, lettuce, green onion, pepper and avocado. Serves 6-7. NOTE: From Kenneth Winton DFJY17A. For a lower fat version, substitute Campbells Healthy Request canned Cream of Celery Soup mixed with 1 cup Healthy Request shredded cheddar for the cheddar cheese soup and non-fat sour cream on top. Recipe by: Freddie Johnson (MDTF77A)