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.