This recipe was on the back of a Campbell's soup can.
1 lb. ground beef
1 can Campbell's tomato soup
1/2 C. salsa
1/2 C. water
6 flour tortillas (6"), cut into 1" pieces
1/2 C. shredded cheddar cheese
Cook beef in large skillet until well browned, stirring to break up meat. Drain fat. Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat and simmer for 5 minutes. Stir. Top with cheese.
Creamy Mexican Fiesta: Stir in 1/2 C. sour cream with the soup.
Ranchero Style: Substitute corn tortilla instead of flour and shredded Mexican cheese blend for the cheddar.
Serves 4
I personally prefer it with the sour cream. The tortillas end up being like noodles.
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