Pella Chronicle

October 19, 2012

Beef Taco Bake

Staff Writer
The Chronicle

Pella — 1 lb. ground beef

1 can (10 3/4 oz.) Campbell's condensed tomato soup

1 cup Pace picante sauce

1/2 cup milk

6 flour tortillas (8") or 8 corn tortillas (6"), cut into 1" pieces

1 cup shredded cheddar cheese (about 4 oz.)

1. Cook beef in a 10" skillet over medium-high heat until well browned, stirring often to seperate meat. Pour off and discard any fat.

2. Stir the soup, picante sauce,milk, tortillas, and half the cheese in the skillet.

3. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish.

4. Bake at 400F for 30 minutes or until the beef mixture is hot and bubbling. Sprinkle with remaining cheese.

Serves 4.