Stacked Tacos

2 lbs ground beef

2 (8 oz) cans of tomato sauce

2 (14.5 0z) cans of diced tomatoes

2 cups salsa

1 can condensed tomato soup

2 tbsp taco seasoning

fajita sized flour tortillas

grated cheddar cheese

chopped lettuce

sliced olives

sour cream

guacamole

Brown ground beef in a skillet and drain.

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)

Heat a small amount of cooking oil in a skillet. Pan fry each tortilla in hot oil until brown and crisp. Drain on paper towel.

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.

Rotisserie Chicken- Crockpot style

1 whole chicken (4-5 pounds)

2 tsp kosher salt (for more salty taste add an extra tsp)

1 tsp chili powder

1 tsp onion powder

1/2 tsp dried thyme

1 tsp italian seasoning

1/2 tsp cayenne pepper

1/2 tsp black pepper

1 tsp garlic powder

Place whole chicken in a crock pot. A 6 quart crockpot fits a 5 lb bird nicely! (don't forget to rinse your chicken and get the neck and other stuff out of the center!)

In a bowl, combine all of the dried spices. Rub the mixture all over the bird, inside and out. Place the chicken back into the crock pot, breast side down.

Do not add water!

Cover and cook on high for 4-5 hours or on low for 8 hours. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat!