| Beef Taco Bake |
| INGREDIENTS; |
| 1 Lb. Ground Beef 1 Can (Campbell’s) Creamy Ranchero Tomato Soup 1 Cup (Pace) Chunky Salsa ½ Cup Water *8 Corn Tortillas Or 6 Flour Tortillas (6 to 8) Cut into 1-Inch Pieces 1 Cup Shredded Cheddar Cheese |
| PREPARATION: |
| Cook beef in skillet until golden brown. Pour off fat. Add soup, salsa, water, tortilla pieces and half the cheese. Spoon into a 2-quart baking dish. Cover. |
| BAKE: |
| Heat oven to 400 degrees. Bake for 30 minutes, or until hot. Uncover and sprinkle with remaining cheese. Serves 4 *Or substitute 2 ½ cups crumbled tortilla chips |
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| Last updated September 2005 |
| June Weisert Hall - Jmariehall@aol.com Richard Gayle Weisert - rikgw@bellsouth.net Noreen Berry Smalley - njsmalley@sbcglobal.net |