Cooking Directions

• Stir the soup, chili powder and cumin in a 4-quart slow cooker. Add the beef and turn to coat.
• Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender.  Spoon off any fat.
• Remove the beef from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the beef. Return the beef to the cooker. Stir the cilantro in the cooker.
• Spoon about 1/4 cup beef mixture into each taco shell. Top each with about 1 tablespoon cheese. Top with the lettuce and the sour cream, if desired.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
• 1 tablespoon chili powder
• 0.5 teaspoon cumin
• 2 pounds boneless beef chuck roast (trim off any visible fat before cooking)
• 2 tablespoons finely chopped cilantro
• 16 taco shell
• 1 cup shredded Cheddar cheese (about 4 ounces)
• 1 cup shredded lettuce
• 1 cup sour cream