Cooking Directions

• Cook the beef, onion and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat.  Pour off any fat.
• Stir 1/2 cup soup in the skillet and cook until the mixture is hot and bubbling.
• Heat the remaining soup in a 1-quart saucepan over medium-high heat until hot and bubbling.  Spoon the beef mixture into the taco shells.  Top with the soup, lettuce and tomato.

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped (about 1/2 cup)
• 0.5 teaspoon chili powder
• 1 can (10 3/4 ounces) Campbells® Condensed Fiesta Nacho Cheese Soup
• 8 taco shell, warmed
• 1 cup shredded lettuce
• 1 medium tomato, chopped (about 1 cup)