Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------LYNN THOMAS DCQP82A-------------------------
1 lb Lean ground beef (up to 1
-1/2 lbs)
1 sm Green pepper, chopped fine
1 sm Red pepper, chopped fine
1 md Onion, chopped
8 Corn tortillas, cut in 6
-wedges
1 cn Cheddar cheese soup,
-undiluted
1/2 pk Dry taco seasoning mix, *
-see note
3 md Tomatoes, chopped
1/4 c Dairy sour cream
2 c Lettuce, shredded
1/4 c Green onion, chopped
1/4 c Green pepper, chopped
1 Avocado, peeled chopped
Individual tostada shells,
Optional

*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)

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