Nacho Tacos

By Pattywak

Saute ground beef, onion and chili powder and stir in a cheese sauce to fill crisp taco shells.

Ingredients

• 1 lb. ground beef
• 1 medium onion, chopped (about 1/2 cup)
• 1/2 tsp. chili powder
• 1 can (10 3/4 ounces) Campbell's® Condensed Fiesta Nacho Cheese Soup
• 8 taco shells, warmed
• 1 cup shredded lettuce
• 1 medium tomato, chopped (about 1 cup)
• can sliced ripe black olives

Preparation

Step 1

1. Cook the beef, onion and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
2. Stir 1/2 cup soup in the skillet and cook until the mixture is hot and bubbling.
3. Heat the remaining soup in a 1-quart saucepan over medium-high heat until hot and bubbling.
Spoon the beef mixture into the taco shells.
Top with the soup, lettuce and tomato and black olives.