Stacked Tacos

2 lbs. ground beef
2 (8oz) cans tomato sauce
2 (14.5oz) cans diced tomatoes
2 cups salsa (Adjust the spiciness to your liking by using mild, medium, or hot.)
1 can condensed tomato soup
2 Tablespoons taco seasoning
30 fajita sized flour tortillas
grated cheddar cheese
chopped lettuce
sliced olives
sour cream

1. Brown ground beef in a skillet and drain.
2. In a large soup pot, add tomato sauce, diced tomatoes, salsa, tomato soup, and taco seasoning. Stir well. Add ground beef, mix in, and allow mixture to simmer for 1 hour to blend flavors. (The mixture will be quite soupy.)
3. Heat a small amount of cooking oil in a skillet. Pan fry each tortilla in hot oil until brown and crisp. Drain on paper towels.
4. To serve: Place a tortilla shell on each plate. Add 1/4 cup of saucy meat mixture on each tortilla. Sprinkle with cheese. Place another tortilla on top. Place 1/4 cup sauce and cheese on that tortilla. Repeat one more time. You should now have a stack of 3 layers. Then top with lettuce, olives, and a dollop of sour cream.

Makes 10 stacked tacos.

*The saucy meat mixture freezes well. You can use half for one meal and freeze the other half for another night.

* This was a super easy and tasty dinner. I cut the recipe in half and it was still too much but great for leftover or to freeze. These were very filling. I added diced onion while browning my meat and I also used hot style tomato sauce for an extra kick but it was still not too spicy. It was just right and the sauce is delicious! This recipe is definitely a keeper!

Adapted From Real Mom Kitchen