Family Foods

Easy Weeknight Tacos

Makes Serves 4. Photo by Campbell's By Campbells

Ingredients:

• 1 tbsp (15 mL) canola oil
• 1 lb (454 g) lean ground beef
• 4 tsp (20 mL) chili powder
• 1 onion, chopped
• 1 green pepper, chopped
• 1 can (284 mL) 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 Shredded lettuce (1 tbsp per taco)
• 1/2 cup Shredded Cheddar cheese (1 tbsp per taco)
• 1/4 cup Sour cream (½ tbsp per taco)
• 1/2 cup Chopped tomato (1 tbsp per taco)
• 1/4 cup Chopped green onion (½ tbsp per taco)

Directions:

1. 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.
2. 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.
3. Fill taco shells with shredded lettuce and some of the beef mixture. Garnish with Cheddar, sour cream, tomatoes and green onion.