Taco Salad

Family-favorite flavors star for supper tonight.

Taco Salad
from Campbell's Kitchen

Prep/Cook Time: 15 min.

1 lb. ground beef
1 can (10 3/4 oz.) Campbell's(R) Southwest Style Pepper Jack Soup
1/2 cup water
1 pkg. (1.25 oz.) taco seasoning mix *
1 can (about 15 oz.) kidney beans, rinsed and drained
2 cups tortilla chips
4 cups shredded lettuce
1/2 cup sour cream
1 medium tomato, chopped
1/2 cup sliced green onions

Directions:
COOK beef in skillet until browned. Pour off fat.
ADD 1/2 can soup, water, taco seasoning mix and beans. Heat through.
HEAT remaining soup in saucepan.
ARRANGE chips on large serving platter. Top with lettuce, beef
mixture, remaining soup, sour cream, tomato and onions. Serves 6.
*Or substitute 1 package (1.25 oz.) reduced-sodium taco seasoning mix
for a lower sodium option.

Kitchen Clip:
Finish tonight's hearty dinner by serving scoops of vanilla ice cream
and your favorite flavor of Pepperidge Farm(R) Pirouette cookies.
Received on Wed Dec 15 18:55:55 2004