Monday, October 12, 2009
Tacos in a Pan
1/3 lb. ground beef, browned
1/2 cup shredded cheese
1 can Fiesta Nacho Cheese Campbell's Soup
milk (about 2/3 soup can worth)
taco seasoning, to taste
Pour 1/2 bag of tortilla chips in baking dish (8x8 or gelly roll pan). Press down on them with your palm a couple of times to make pieces more bite-sized.
Mix cheese soup and milk together in a separate bowl. Pour over chips.
Brown ground beef, season with taco seasoning, and pour over chips (and soup mixture).
Sprinkle shredded cheese over top.
Cook in oven for 15-20 minutes at 375°.
Serve over lettuce and topped with sour cream.
Comments from the cook: Might call this the cousin to "Chili/Frito Pie". Probably not the best to eat this after recovering from a heart attack, or if you're at risk for one...but really tasty! :)
I used a house brand of tortilla chips this time that were not quite as thick as those we usually use. In the future, I won't deviate from the Santitas brand! They are a bit thicker and make for a crispier chip after baking.
One of Brian's favorite meals... Would be excellent garnished with fresh tomatoes, a little guacamole, or onions (if you like that sort of thing...).
Another hard one to photograph! But trust me, it's a winner.
Originally shared by Debby Mathias, my mother-in-law.