Tortilla Stack (crock pot)
rec.food.cooking/LJ Colten-Smith/1996
Servings: 6

1 1/2 pounds lean ground beef
5 corn tortillas, cut in 6 wedges
1 can cheddar cheese soup, undiluted
1 package dry taco seasoning mix
3 medium tomatoes, chopped
Garnish:
1/4 cup sour cream
2 cups lettuce, shredded
1/4 cup green onions, chopped
1 red bell pepper, chopped
1 avocado, peeled, chopped

Crumble one-fourth of ground beef into bottom of slow cooker. Top with one-fourth of tortilla wedges.

In small bowl, combine soup and taco mix. Spread one-fourth of soup mixture over tortillas in pot. Sprinkle with one-fourth of tomatoes. Repeat layering until all ingredients are in pot.

Cover and cook on LOW 4-5 hours. Spoon onto individual plates. Top each serving with sour cream, shredded lettuce, green onions, bell pepper and avocado.