This weekend, my mom and I made this tasty dish from my Campbells 1-2-3 cookbook. The original recipe was fairly simple, so we punched it up a bit. When deciding between mild, medium or hot salsa/picante sauce, keep in mind the preferences of everyone. It’s easy to make a dish spicier with hot sauce but almost impossible to make a dish milder.
1 pound ground beef
Homemade Taco Seasoning Mix* OR 1 package taco seasoning
3/4 cup water
1 can (10 3/4 oz) Campbell’s Condensed Tomato Soup (low sodium/healthy request okay)
1 cup Pace Thick & Chunky Salsa OR Picante Sauce
1/2 cup milk
6 flour tortillas (8 inch) OR 8 corn tortillas (6 inch), cut into 1 inch pieces
1 cup shredded cheddar cheese
chopped onions, peppers and/or tomatoes, as desired
Preheat oven to 400F
Brown beef over medium-high heat, stirring to separate meat. Pour off fat and add Homemade Taco Mix and water. Simmer over medium heat until most of the liquid has been absorbed.
In a 2 quart shallow baking dish, mix soup, salsa, milk, tortillas and half the cheese. Add meat and vegetables (if using) and stir well.
Cover and bake for 30 minutes or until hot. Sprinkle with remaining cheese. Serve with sour cream, hot sauce, mexican rice, tortilla chips and/or veggies as desired (chopped veggies can be baked in or served on the side). Goes well with lemonade or another citrus drink.
*Homemade Taco Seasoning Mix
2 tsp chili powder
1 1/2 tsps paprika
1 1/2 tsps cumin
1 tsp garlic powder (or garlic salt)
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp brown sugar
dash cayenne (for the braver taste buds only)
