Recipe by Campbell's Kitchen
"Ground beef, spicy tomato sauce, tortillas and cheese are layered and baked for a hearty one-dish meal."
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1 (10.75 ounce) can
Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium)
Pace® Chunky Salsa or Pace® Picante Sauce
6 (6 inch)
corn tortillas, cut into 1-inch pieces
shredded Cheddar cheese
I'm giving this a four instead of five for the simple fact that the recipe as is does not call for spices of any kind. I added a package of taco seasoning and used flour tortillas instead of corn. I like both, but for the sake of trying something new, I used flour, and it was amazing! I lined the bottom of the pan w/a nice layer of torn pieces of flour tortillas, then added the meat mixture. Once done, the tortillas on the very bottom had a nice golden crispiness to them while the rest were hot and almost chewy (in a good way, hard to describe here). It's reminiscent of the good fried burritos I loved as a kid.
This was better than the skillet version. Which is basically the same recipe but done in a skillet. I added taco seasoning to the meat. It would have been too bland without it. The tortillas kind of turn to mush, even though I try to prevent that, by letting them dry out for a few hours. And I used eight of them. I'm glad I didn't add the milk. I think it would be better if it was cooked uncovered. I added green chilis, corn and black beans and then doubled the cheese. Good flavor even though it is not the most attractive dish. I was worried that it was gonna be too soupy. But after sitting for a few minutes it firmed up. I had to move it to a 9 x 13 to hold it all and definitely fed more than 4.
For a casserole, this is really quick and easy to make! I used 8 corn tortillas, half the amount of meat subbing ground turkey, and added a can of black beans. You couldn't even tell it had tomato soup in it, it blended with the medium hot salsa I used very well. I recommend using a really flavorful salsa since that's where most of the flavor comes from. That being said, we'll surely have this again.
Delicious! I made a double batch and used half enchilada sauce and half mild rotel for the tomatoes. Added some extra dehydrated onions and garlic for flavor, put it only about half the milk it called for, used ground turkey in place of the beef, and used flour tortillas instead of the corn. It was very yummy! My kids all loved it, and my husband and I did too. And it wasn't too spicy for the kids (though for all adults I'd definitely add some more spice to kick it up!).
I froze the second batch of this. It's a great freezer meal!
Hmmm, maybe I was just hungry, but this was really good for some pantry items tossed together. I tinkered some and added a good sprinkle of garlic salt and some dried minced onion as the meat browned. I used On the Border brand salsa and simmered the meat sauce mix adding the cheese last as it went into the no stick sprayed baking dish, while the oven pre heated. I used a Mexican blend of cheeses and served this with a sliced avocado and a dollop of sour cream for a wonderful filling meal and all from a few cans and packaged items! Thanks, I'd fix this again.
I got this recipe from a friend, it's sooo good. The only thing I do different is saute garlc and onion with the beef. then I throw in some taco seasoning(taco seasoning I, from this site) and bake at a lower temp. covered, that makes the tortillas softer. Throw the cheese and put back in uncovered to melt the second addition of cheeese. Perfect everytime.
Been making this for years. Very good as is. I do add more cheese to the top though, otherwise a family favorite.
I make this quite often. It's a budget saving meal that's quick and freezable.
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