Source: Campbell’s Kitchen
Yield: 4 servings
- 1 lb. ground beef: 1 Pounds
- 10-3/4-ounce can Condensed Tomato Soup: 1 Each
- Salsa: 1/2 Cups
- Water: 1/2 Cups
- 6-inch flour tortillas, cut into 1″ pieces: 6 Each
- Shredded Cheddar cheese: 1/2 Cups
Cook beef in 10-inch skillet until well browned, stirring to break up meat. Pour off fat.
Stir soup, salsa, water, and tortillas in skillet. Heat to a boil. Reduce heat to low and cook 5 minutes. Stir. Top with cheese.