Cooking Directions

• Heat the oil in a deep 12-inch skillet over medium-high heat.  Add the peppers and onion and cook until the vegetables are tender, stirring occasionally.  Add the garlic and cook and stir for 30 seconds.  Remove the vegetable mixture from the skillet.
• Add the beef and cook until well browned, stirring often. Remove the beef from the skillet.
• Stir the soup and lime juice in the skillet and heat to a boil. Return the vegetables and beef to the skillet and cook until the mixture is hot and bubbling.
• Spoon about 1/4 cup beef mixture down the center of each tortilla.  Top with the salsa, Cheddar cheese, avocado, hot pepper sauce, sour cream and lettuce, if desired.  Wrap the tortillas around the filling.  Serve with the lime wedges, if desired.

Ingredients

• 1 tablespoon olive oil
• 2 large red bell pepper or orange bell peppers or yellow bell peppers, cut into 2-inch-long strips (about 4 cups)
• 1 large onion, thinly sliced (about 1 cup)
• 2 cloves garlic, minced
• 1.5 pounds beef skirt steak or boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips
• 1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
• 1 tablespoon lime juice
• 6 flour tortilla (8-inch), warmed
• 1 jar (16 ounces) Pace® Chunky Salsa
• 0.5 cup shredded Cheddar cheese (about 2 ounces) (optional)
• 0.5 cup chopped avocado (optional)
• 1 teaspoon hot pepper sauce (optional)
• 0.5 cup sour cream (optional)
• 0.5 cup shredded lettuce (optional)
• 1 lime, cut into wedges