- In large nonstick skillet,heat oil over medium-high heat; cook onion,green pepper and red pepper until softened,about 4 minutes.
- 2. Stir in beef,cumin and oregano; cook,stirring often,until browned,about 6 minutes. Stir in half of the condensed soup and the beef broth until combined. Divide among tortillas; roll up and place seam side up in 13- x 9 -inch (3 L) glass baking dish.
- Stir remaining condensed soup with 1 tbsp (15 mL) water; pour over tortillas. Bake in 400ºF (200ºC) oven until bubbling,about 20 minutes. Serve topped with tomato and coriander.
Add 1 cup (250 mL) canned drained rinsed black beans or cooked rice to satisfy extra hearty large appetites.
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
CAMPBELL’S® Condensed Cheddar Cheese Soup
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