Taco Salad Stack-Ups

• 2 lb. ground beef
• 2 pkg. chili seasoning mix
• 1/2 c. water
• 1 (8 oz.) can tomato sauce
• 1 (16 oz.) can kidney beans
• salt and pepper to taste
• 10 oz. Velveeta cheese, cubed
• 1 can Cheddar cheese soup
• 1/3 (8 oz.) jar mild taco sauce
• 1/2 head lettuce, chopped
• 2 tomatoes, chopped
• 10 flour tortillas

1. Brown ground beef in skillet, stirring until crumbly; drain. Combine with chili seasoning, water, tomato sauce, kidney beans, salt and pepper in crock-pot.
2. Cook for 30 minutes.
3. Combine cheese, soup and taco sauce in saucepan.
4. Heat until cheese is melted, stirring constantly.
5. Layer lettuce, tomatoes, ground beef mixture and cheese sauce on tortillas.
6. Garnish with sour cream. Yield:
7. 10 servings.

ground beef, chili seasoning mix, water, tomato sauce, kidney beans, salt, velveeta cheese, cheddar cheese soup, taco sauce, head lettuce, tomatoes, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=503980 (may not work)