- 2 pounds ground beef
- 1 (14.5 ounce) carton Campbell's® Mexican Style Tomato Soup
- 12 taco shells, warmed
- 3/4 cup shredded lettuce
- 1/3 cup shredded Cheddar cheese
- 3/4 cup diced tomato
- Cook the beef in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Season with salt and black pepper.
- Stir the soup in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the soup is reduced, stirring often.
- Divide the beef mixture among the taco shells. Top with the lettuce, tomato and cheese.
05/09/2018
recipepes.com
Easy Tacos, recipe
PT15M
PT1H
5
455 calories