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Easy Weeknight Tacos Recipe

Easy Weeknight Tacos
Source: campbells

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Ingredients

  • 1 tbsp (15 mL) canola oil
  • 1 lb (454 g) lean ground beef
  • 4 tsp (20 mL) chili powder
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 can CAMPBELL’S® Condensed Tomato with Basil and Oregano Soup
  • 1/2 cup (125 mL) CAMPBELL’S® Ready to Use Beef Broth
  • 8 hard taco shells
  • 1/2 cup (125 mL) Shredded iceberg lettuce (1 tbsp per taco)
  • 1/2 cup (125 mL) Shredded Cheddar cheese (1 tbsp per taco)
  • 1/4 cup (60 mL) sour cream (½ tbsp per taco)
  • 1/2 cup (125 mL) Chopped tomato (1 tbsp per taco)
  • 1/4 cup (60 mL) Chopped green onion (½ tbsp per taco)
PREP TIME
10m
COOK TIME
15m
TOTAL TIME
25m
YIELD
4 servings

Instructions

  • Heat oil in a large,nonstick skillet set over medium-high heat. Crumble in ground beef; season with chili powder blend. Cook,stirring and breaking up beef,for 5 to 7 minutes or until browned. Stir in onion and pepper. Cook,stirring occasionally,for 3 to 5 minutes.
  • Reduce heat to medium-low. Pour in soup and broth; bring to a simmer. Cook,stirring often,for 5 to 7 minutes or until sauce is thickened.
  • Remove from heat.
  • Fill taco shells with shredded lettuce and some of the beef mixture. Garnish with Cheddar,sour cream,tomatoes and green onion.

Dinner

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A recipe from campbells

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