Last night was the second night in a row that my son made dinner. Monday night we had Schwann's frozen Chicken Cordon Bleu's (it was national chicken cordon bleu day) with rice. Last night we had these tacos which was on the back of the cheddar cheese soup. It was so souper (he he!) easy to make and fast. Good work night meal. I appreciated Jimmy's help in the kitchen since it was a busy, tiring day at work. He's such a great kid!
The picture is off the Campbell's website. I totally forgot to take a picture!
Campbell's Beef & Cheddar Soft Tacos
1 pound ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 cup Pace® Picante Sauce
8 flour tortillas (8-inch), warmed
2 cups shredded lettuce
- Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
- Stir the soup and picante sauce in the skillet and cook until the mixture is hot and bubbling.
- Spoon about 1/3 cup beef mixture down the center of each tortilla. Top with the lettuce. Fold the tortillas around the filling.