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Prep Time: 300 Minutes Cook Time: 20 Minutes |
Ready In: 320 Minutes Servings: 12 |
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When DH first started teaching school in Arizona, money was extremely tight. I went to the library to check out various cookbooks to give me ideas. This recipe came from The Crockery Cook and I changed a couple things to suit our family's tastes. Ingredients:
1 1/2 lbs lean ground beef |
8 corn tortillas, each cut into 6 wedges |
1 (10 3/4 ounce) can cheddar cheese soup, undiluted |
1 (7/8 ounce) package taco seasoning |
3 medium tomatoes, chopped |
1/4 cup sour cream |
2 cups lettuce, shredded |
1/4 cup green onion, chopped |
Directions:
1. Crumble 1/4 of ground beef into bottom of slow cooker. Top with 1/4 of tortilla wedges.
2. In small bowl - combine soup and taco mix. Spread 1/4 soup mixture over tortillas in crockpot.
3. Sprinkle with 1/4 of tomatoes.
4. Repeat layering until all meat, tortillas, soup mixture and tomatoes are in pot.
5. Cover and cook on low 4-5 hours.
6. Spoon onto individual plates.
7. Top each serving with sour cream, lettuce and green onions.
8. Note:.
9. Add sweet red pepper and avocado if desired.
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