Taco Salad

Here's a zesty dinner salad that will thrill kids and adults alike!

Taco Salad
from Campbell's Kitchen

Prep Time: 10 min. Cook Time: 15 min.

1 lb. ground beef
1 can (10 3/4 ounces) Campbell's(R) 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)

Directions:
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, chiles, 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. Serves 6.

Kitchen Clip:
Serve with your family's favorite toppings, such as guacamole, jalapeño
peppers, shredded cheddar cheese and salsa.
Received on Mon Jun 8 12:04:33 2009