Tortilla stack c/p

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


*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)

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