Beef Taco Skillet
Prep/cook time: 20 minutes
1 lb ground beef
( I add onion and garlic )
1 can (10 3/4 oz) Campbells Tomato soup
1 cup Pace Chunky Salsa or Picante sauce
1/2 cup water
8 flour or corn tortillas (6"), cut into 1" pieces
1 cup shredded cheddar cheese
Cook beef in skillet until browned. Pour off fat.
Add soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 minutes or until hot.
Top with remaining cheese.
BY: Campbell's Easy Family meals book
Chicken Enchiladas
1 pt sour cream
2 cans cream of chicken soup (or 1 large can)
cook and shred 1 pound chicken (3 chicken breasts or 8 tender loins)
1/4 cup onion, saute
1 cup cheese
Mix sour cream and soup in a kinda big bowl. Then add cooked, shredded chicken and onion to the soup. Save ½ of the soup mix and put ½ cup cheese in the other ½ of the soup mix. Spread soup w/cheese mix in the flour tortillas, roll and put in a 9 x 13 pan. With the other ½ of soup mix put on top of tortillas and top it all off with the ½ cup cheese. BAKE 350 for about 30 to 35 minutes until bubbles.
BY: HEATHER P.
CORN SOUFFLE
Prep: 15 min. Total: 55 min.
2 Tbsp butter
1 pkg. (8 oz) cream cheese
1 can (15 1/4 oz) whole kernel corn, drained (I used frozen corn about 2 cups)
1 can (14.75 oz) cream style corn
1 pkg (8.5 oz) corn muffin mix
2 eggs, lightly beaten
1 cup shredded cheddar cheese
Preheat oven to 350̊. Microwave butter in medium bowl on high 30 sec. Or until melted.
Add cream cheese; continue microwaving 15 sec. Or until cream cheese is softened; stir until well blended. Add both corns, the muffin mix and eggs; mix well.
Pour into greased 13x9" baking pan; sprinkle with cheddar cheese.
Bake 40 minutes or until golden brown. Cool slightly.
Makes 16 servings.
Variation: make this Mexican style by preparing as directed, using 1 can (11 oz) whole kernel corn with chopped red and green peppers.
GRANDE GARLIC TACOS ***
Prep/cook time: 15 minutes
1 lb ground beef
1 cup Pace Grande Garlic Chunky Salsa (this is what makes it so yummy)
8 mission four tortillas (8")
1 cup shredded lettuce
1 cup shredded cheddar cheese
(I add sour cream, avacodos, anything you like on tacos basicly)
COOK beef in skillet until browned. ( I add onions and garlic) Pour off fat
Add salso and heat through
SPOON about 1/4 cup meat mixture down center of each tortilla. Top with lettuce and cheese. Fold tortilla around filling. Serve with additional salsa
Serves 4
BY: Campbells Easy menu book
MONTEREY CHICKEN FAJITAS
Prep/cook time: 20 minutes
2 TBSP vegetable/canola oil
1 lb boneless chicken breasts, cut into strips
1 medium green pepper, cut into strips
1 medium onion, sliced
1 can (10 3/4 oz) Campbell's Cream of Mushroom or 98% fat free cream of Mushroom soup
1/2 cup Pace Chunky salsa
8 flour tortillas (8")
1 cup shredded Monterey Jack cheese
Heat oil in skillet. Add chicken and cook until browned, stirring often
Add peppers and onion and cook until tender-crisp
Add soup and salsa and heat through. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling.
Serves 4
PS I would add avocados, sour cream, etc. I also make brown rice to go along
BY: Campbells Easy family menu book
