Nacho Tacos

Sauté ground beef, onion and chili powder and stir in a cheese sauce to fill crisp taco shells.

1 pound ground beef

1 medium onion, chopped (about 1/2 cup)

1/2 teaspoon chili powder

1 can (10 3/4 ounces) Campbell's® Condensed Fiesta Nacho Cheese Soup

8 taco shells, warmed

1 cup shredded lettuce

1 medium tomato, chopped (about 1 cup)

  • Cook the beef, onion and chili powder 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 in the skillet and cook until the mixture is hot and bubbling.
  • Heat the remaining soup in a 1-quart saucepan over medium-high heat until hot and bubbling.  Spoon the beef mixture into the taco shells.  Top with the soup, lettuce and tomato.

Ratings & Reviews

(4) Average rating from 4 members

  • Submitted by: Dee M.

    Date: 03/21/2006

    Needed to add water to thin the mixture down. The recipe does not call for water with the can of soup.

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Nutritional Information

Nutrition Information: Original Recipe*
Calories 200
Total Fat 11g
Saturated Fat 4g
Cholesterol 36mg
Sodium 286mg
Total Carbohydrates 13g
Dietary Fiber 1g
Protein 12g
Vitamin A 7%DV
Vitamin C 5%DV
Calcium 5%DV
Iron 7%DV
(4)

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At a Glance

Prep: 10 minutes

Cook: 15 minutes

Makes: 8.000

Nutrition per Serving

Calories: 200

Fat: 11g

Fiber: 1g

Protein: 12g

Sodium: 286mg


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