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Ingredients:
LYNN THOMAS DCQP82A
1 lb 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 corn tortillas, cut in 6 wedges
1 can cheddar cheese soup, undiluted
1/2 package dry taco seasoning mix, * see note
3 medium tomatoes, chopped
1/4 cup dairy sour cream
2 cup lettuce, shredded
1/4 cup green onion, chopped
1/4 cup green pepper, chopped
1 avocado, peeled & chopped
1 individual tostada shells,
1 optional
Instructions:
*NOTE: Instead of a prepackaged mix, use--1 tbsp. chili powder, 1/4
tsp salt, 1/2 tsp garlic powder, 1/4 tsp black pepper, and 1/8 tsp
cayenne pepper. Mix all ingredients together.
1) Crumble 1/4 of ground beef into bottom of slow cooker. Top with
1/4 of the chopped peppers and 1/4 of the onions. Top with 1/4 of
tortilla wedges. 2) In small bowl, combine undiluted soup and taco
seasoning. Spread 1/4 of soup mixture over tortillas in slow cooker.
Sprinkle with 1/4 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)
Servings: 6
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
More information:
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Tortilla Stack Recipe brought to you by Mexican Recipes To-Go
