More bites for your budget
Did you know you can hack a can of Campbell's® Cheddar Cheese Soup into a delicious queso for your tacos? Just add Pace® Picante sauce, and you'll never look back.
Ingredients
- 1 pound ground beef
- 1 can (10.5 ounces) Campbell’s® Condensed Cheddar Cheese Soup or Campbell's® Condensed Spicy Nacho Cheese Soup
- 1/2 cup Pace® Picante Sauce
- 8 flour tortilla, warmed
- 2 cups shredded lettuce
Instructions
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Tips
- What can I use for toppings? There is no wrong answer to this question! Here are some ideas: Pace® Chunky Salsa, shredded or crumbled cheese (try a Mexican blend, Monterey Jack, or cotija), sour cream or plain Greek yogurt, guacamole, pickled jalapeños, diced tomatoes, thinly sliced red or white onion, avocado, lime wedges, and cilantro.
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Step 1
Season the beef with salt and pepper. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
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Step 2
Stir in the soup and picante sauce and cook until hot, mixing to evenly incorporate with the beef. Season to taste.
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Step 3
In a dry stainless steel skillet, heat 8-inch tortillas, one at a time, until lightly warmed.
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Step 4
Spoon about 1/3 cup beef mixture down the center of each tortilla, being careful not to overfill to prevent tacos from falling apart when folding. Top with the lettuce and other preferred toppings. Fold the tortillas around the filling.
Made With
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.