Easy Weeknight Tacos

  • Prep Time:
  • Cook Time:
  • Serves: 4 people
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  • Community Rating
  • 65 people would make this again
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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.

Recipe Tips

    1. Bring all the beef mixture and garnishes to the table so everyone can make their own tacos just the way they like.

    2. Serve with soft flour or corn tortillas, if desired.

    3. Adjust the toppings based on your family's preferences, try pickled jalapenos, hot sauce, salsa and guacamole.

Nutritional Information (Per Serving)

560 Calories, 33g Fat, 860mg Sodium, 36g Carbohydrate, 4g Dietary Fibre, 28g Protein, 15% Daily Value Calcium

GOOD SOURCE OF CALCIUM

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