In a large bowl, combine the beef, bread crumbs and taco seasoning and mix well. Shape into six 3/4-in.-thick patties.
In a large skillet over medium heat, cook patties for 3 minutes on each side or until browned. Remove patties; drain.
Add tomatoes and soup to the skillet; return patties to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a meat thermometer reads 160° and juices run clear. Sprinkle with cheese; cover and heat until cheese is melted. Yield: 6 servings.