Cooking Directions

• Stir the soup and salsa in a 2-quart saucepan.
• Cook the beef and onion 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 mixture in the skillet and cook until the beef mixture is hot and bubbling.
• Heat the remaining soup mixture over medium heat until hot and bubbling.
• Place the chips onto a serving platter and top with the beef mixture. Spoon the soup mixture over the beef mixture. Top with the tomato and jalapeño pepper, if desired.

Ingredients

• 1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
• 0.5 cup Pace® Chunky Salsa
• 1 pound ground beef
• 1 small onion, chopped (about 1/4 cup)
• 5 cups tortilla chips
• 1 medium tomato, chopped (about 1 cup)
• 1 jalapeño pepper, sliced (optional)