Beef Taco Bake

Adapted from Campbell’s Soup Kitchen. Serves 4


1 lb. ground beef

1/2 tsp. southwest seasoning or 1 pkg of Taco seasoning mix

1 can Campbell’s Creamy Ranchero Tomato Soup

1 cup Pace Chunky Salsa

1/2 cup of water

8 corn tortillas or 6 flour torillas (6″ to 8″), cut into 1-inch pieces

1 cup shredded Mexican cheese (try pepperjack for more spice)

Optional: 2 arbol chiles


Preheat oven to 400-degrees.

Cook beef with seasoning. Drain the fat.

Add soup, salsa, water, tortillas and half of the cheese. Spoon into a 2-qt. shallow baking dish. Place chiles (optional) on top for an extra kick of flavor and heat. Cover with foil.

Bake for 30 minutes. Sprinkle with remaining cheese.


FAMILY VERDICT:    Yes, Mom. Make it again! Mom helped herself to a second round, which is rare. 😉


October 12, 2005. Southwest.

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