Recipe Details
Ingredients
-
2poundsground beef
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salt and ground black pepper to taste
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1(14.5 ounce) cartonCampbell’s Mexican-style tomato soup
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12taco shells, warmed
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¾cupshredded lettuce
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¾cupdiced tomato
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⅓cupshredded Cheddar cheese
Cooking Directions
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Cook and stir beef in a 12-inch skillet over medium-high heat until well browned and crumbly, 7 to 9 minutes. Pour off any fat. Season with salt and pepper.
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Stir soup into the skillet and bring to a boil. Reduce the heat to low and cook, stirring often, until soup is reduced, about 5 minutes.
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Divide beef mixture among taco shells. Top with lettuce, tomato, and cheese.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories537 | |
| % Daily Value * | |
| Total Fat 30g |
38% |
| Saturated Fat 11g |
53% |
| Cholesterol 103mg |
34% |
| Sodium 560mg |
24% |
| Total Carbohydrate 35g |
13% |
| Dietary Fiber 3g |
11% |
| Total Sugars 1g |
|
| Protein 32g |
63% |
| Vitamin C 3mg |
3% |
| Calcium 112mg |
9% |
| Iron 4mg |
19% |
| Potassium 471mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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