Tortilla Stack C/p Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
LYNN THOMAS DCQP82A
1 lbs: 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
Individual tostada shells,
Optional,
Directions:
*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)
Source from luhu.jp
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)
Source from luhu.jp
Tags
Crockpot