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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Tortilla Stack C/p


1 lb 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 pkg 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
1 individual tostada shells,
1 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)