Ingredients20 m servings 537 cals
- Cook the beef in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Season with salt and black pepper.
- Stir the soup in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the soup is reduced, stirring often.
- Divide the beef mixture among the taco shells. Top with the lettuce, tomato and cheese.
Per Serving: 537 calories; 29.6 g fat; 34.7 g carbohydrates; 31.5 g protein; 103 mg cholesterol; 560 mg sodium. Full nutrition
ReviewsRead all reviews 4
The soup that was required wasn't available at my grocer, so I used seasoned canned tomatoes instead. I also took the tomatoes and added a can of sliced potatoes (drained first) and cooked them...
The meat was great for tacos! Very basic but for minimal effort the flavour was good!