MEXICAN STACK Dorothy Johnson

1- 1/2# hamburger

1 medium onion, chopped

3 cans tomato soup (not diluted with any liquid)

2 cans (or about 1 quart) stewed tomatoes or

tomato juice

1/2 pkg. spaghetti sauce mix (dry)

1/2 pkg. taco seasoning mix (dry)

garlic bud, medium or garlic powder to taste

chili powder to taste

2 cups rice, long grain, cooked

Fritos, regular flavor, 1 bag

cheddar cheese, shredded

iceberg lettuce, sliced thin

tomatoes, diced

black olives, chopped

green onions, chopped

sour cream

Fry hamburger and onion together. Season as desired or

with salt, lemon-pepper and garlic powder. Drain. Add the spaghetti and taco mixes, garlic and chili powder.

Stir well and adjust seasoning. if desired.

May add water if too thick or strong. Simmer until heated through.

.

To serve: Each person makes their own stack on their plate in

the following order (or any order that is desired!!) : cooked rice, sauce,

cheese, and other condiments on the top.