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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I got this on the back of a Campbell's soup can, so I thought I would give it a try. The family loved it , they request it often. Ingredients:
1 lb ground beef |
1 can campbell's creamy ranchero tomatoe soup (if you can't get that you can use regular tomato soup) |
1 cup pace chunky salsa |
8 corn tortillas or flour tortillas (6 to 8 inches) (we like the corn because the flour tends to get pastey) cut into 1 inch pieces |
1cup shredded cheddar cheese |
* or substitute 2 1/2 cups corsely crumbled tortilla chips for the tortillas, also a good way to use up the last of that bag of chip where they are broken too small to dip. |
Directions:
1. Preheat oven to 400.F
2. Cook beef in skillet until browned, pour off fat.
3. Add soup, salsa, tortillas and half the cheese.
4. Spoon into a 2 quart shallow baking dish. Cover
5. Bake for 30 minutes, or until hot. Sprinkle with remaining cheese.
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