1 pound ground beef
1 can Campbell’s Condensed Tomato Soup
1 cup salsa
1/2 cup milk
6 flour or 8 corn tortillas, (6 to
8 inches), cut into 1−inch pieces
1 cup shredded Cheddar cheese
In skillet over medium−high heat, cook beef until browned, stirring to separate meat. Pour off fat. Add
soup, salsa, milk, tortillas and half the cheese. Spoon into 2−quart shallow baking dish. Cover. Bake at
400 degrees F for 30 minutes or until hot. Sprinkle with remaining cheese.
Serves 4.