|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.