Ingredients25 m servings 507 cals
- Cook the beef in a 10-inch skillet over medium heat until it's well browned, stirring often to separate meat. Pour off any fat.
- Stir the picante sauce and chili powder in the skillet.
- Layer4 tortillas in a 2-quart microwave-safe shallow baking dish. Top with half of the meat mixture and half of the soup. Repeat the layers. Top with the cheese. Cover the dish.
- Microwave at 70% power for 8 minutes or it's until hot and bubbling. Serve with sour cream, if desired.
Per Serving: 507 calories; 23 g fat; 47.8 g carbohydrates; 24.3 g protein; 70 mg cholesterol; 1457 mg sodium. Full nutrition
ReviewsRead all reviews 5
I made this for my fiance and we both loved it alot. I used my favourite chili instead of the pace sauce. Also my fiance suggested adding rice to the meat next time which I thought sounded good....
This has some potential but be very careful, that cheese soup has lots of salt in it. I cooked the beef as normal but with the soup it came out very salty. I could taste that under all that sa...
I mixed the cheese soup in with the beef mixture. It was difficult to spread evenly on it's own. Even my picky nephew (10) loves this.
Very good! I mixed the cheddar soup with the beef and salsa as suggested by another viewer for easier spreading. I also added fresh garlic and minced jalapeno. I did not have Pace Picante so I...