Wednesday, June 10, 2009

Taco Salad

This recipe comes from Campbell's Meal Mail:

Taco Salad

1 lb. ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
1/2 cup water
1 pkg. (1.12 ounces) taco seasoning mix
2 tbsp. chopped green chiles
1/2 tsp. ground cumin
1 can (about 15 ounces) kidney beans, rinsed and drained
2 cups tortilla chips
4 cups shredded lettuce
1/2 cup sour cream
1 medium tomato, chopped (about 1 cup)
4 green onions, sliced (about 1/2 cup)

Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.

Stir 1/2 can soup, water, taco seasoning, chilies, cumin and beans in the skillet and cook until the mixture is hot and bubbling.

Heat the remaining soup in a 1-quart saucepan over medium heat until it's hot and bubbling.

Arrange the chips on a large serving platter. Top with the lettuce, beef mixture, remaining soup, sour cream, tomato and onions.

No comments: