Campbell's Beef Taco Bake Recipe (Nicole & Craig Ford)
- 1 pound ground beef
- 1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup
- 1 cup Pace Thick & Chunky Salsa
- 1/2 cup milk
- 6 flour tortillas (8") or 8 corn tortillas (6"), cut into 1" pieces
- 1 cup shredded Cheddar cheese (4 ounces)
In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat. Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover. Bake at 400°F for 30 minutes or until hot. Sprinkle with remaining cheese. Serves 4.