Cheesy Jack Tacos

Start the weekend off right with this new twist on tacos. They can be on
the table in no time, making them a terrific go-to option before Friday
night football games at school!

Cheesy Jack Tacos
from Campbell's Kitchen

Prep Time: 5 min. Cook Time: 15 min.

1 lb. ground beef
1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)
1/2 cup water
1 pkg. (about 1 ounce) taco seasoning mix
8 taco shells, warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)
Shredded lettuce

Directions:
Cook the beef in a 10 -inch skillet over medium-high heat until well
browned, stirring often to separate meat. Pour off any fat.
Stir the soup, water and taco seasoning mix in the skillet and cook
until the mixture is hot and bubbling.
Spoon about 1/3 cup beef mixture into the taco shells. Top with the
cheese and lettuce.
 Tip : You can substitute 8 flour tortillas (8-inch), warmed, for the
taco shells. Spoon the beef mixture down the center of the tortillas.
Top with the cheese and lettuce. Fold the tortillas around the filling.
Serves 4.

Kitchen Clip:
For a fast, easy side dish, stir corn kernels or green peas into regular
or Spanish rice.
Received on Fri Sep 11 14:06:52 2009