Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 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, |
| \N \N | Optional |
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)