Beef Taco Bake
Perfect for buffets, parties or weeknight dinners, this 40-minute casserole features seasoned ground beef, tortilla pieces, picante sauce and lots of Cheddar cheese.
Ingredients
1 pound ground beef
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1 cup Pace® Picante Sauce
0.5 cup milk
6 flour tortilla (8-inch) or 8 corn tortillas (6-inch), cut into 1-inch pieces
1 cup shredded Cheddar cheese (about 4 ounces)
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1 cup Pace® Picante Sauce
0.5 cup milk
6 flour tortilla (8-inch) or 8 corn tortillas (6-inch), cut into 1-inch pieces
1 cup shredded Cheddar cheese (about 4 ounces)
Instructions
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, picante sauce, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish.
Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbling. Sprinkle with the remaining cheese.
Stir the soup, picante sauce, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish.
Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbling. Sprinkle with the remaining cheese.
Beef Taco Bake
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Perfect for buffets, parties or weeknight dinners, this 40-minute casserole features seasoned ground beef, tortilla pieces, picante sauce and lots of Cheddar cheese.
Instructions
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, picante sauce, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish.Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbling. Sprinkle with the remaining cheese.
Ingredients
1 pound ground beef1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup1 cup Pace® Picante Sauce0.5 cup milk6 flour tortilla (8-inch) or 8 corn tortillas (6-inch), cut into 1-inch pieces1 cup shredded Cheddar cheese (about 4 ounces)
