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Tortilla Stack
1 lb Beef, ground, lean
5 1/3 Corn Tortillas, each in 6 -wedges
2/3 carton Cheddar Cheese Soup, undiluted
2/3 pack dry taco seasoning mix
2 medium Tomato, chopped
3/16 cups Sour Cream, dairy
1 1/3 cups Lettuce, shredded
Crumble one-fourth of ground beef into bottom of slow-cooker. Top with one-fourth of
tortilla wedges. In a small bowl, mix soup and taco mix. Spread one-fourth of soup over
tortillas. Sprinkle with one-fourth of tomatoes. Repeat layering until all ingredients are
used. Cover and cook on LOW 4-5 hours. Spoon onto individual plates. Top each
serving with sour cream, lettuce or any other desired topping.
Crock-pot Chili
2 lbs. ground chuck
1 or 2 med. Onions, chopped
1 Green Pepper, chopped
3 to 4 sticks Celery, chopped
1 (28 oz.) can crushed Tomatoes
1 (8 oz.) can Tomato Sauce
2 cans Kidney or Pinto Beans, drained
1 teaspoon Pepper
3 teaspoon Chili Powder
1 teaspoon Garlic Salt
Cook ground chuck; drain grease. Combine all ingredients in a slow cooker/Crock-pot
and cook 4 to 6 hours on LOW, or until done.