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)
YIELD 4 servings
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.