Tortilla Stack C P
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 |
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*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
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