Recipe by Campbell's Kitchen
"Favorite flavors of the Southwest, featuring salsa, tortillas and melted cheese, will make this easy skillet supper a family favorite."
Watch video tips and tricks
1 (10.75 ounce) can
Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium)
6 (6 inch)
flour tortillas, cut into 1-inch pieces
shredded Cheddar cheese
This was really great... very easy too!
I didn't have any flour tortillas so I used
3 cups of elbow macaroni, measured before cooking. It worked well, with a little leftover.
I made the recipe for 10 since there were guys over to play guitars and jam a little with my boyfriend. It made ALOT but they devoured it and had 3 bowls each which left just enough for one bowl for myself and a little leftover for lunch.
I added chopped onion, chopped garlic, cayenne, and a no salt organic seasoning which I picked up at Costco some time back and this really turned out tasty!
This recipe was ok only. I made it as written, but it would need some changes to make it more to my liking. Taco seasoning would help add some zip. My flour tortillas stuck together and gummed up a bit, so I wouldn't add them into the skillet next time. I was thinking that corn tortillas would possibly work better. That being said, my family did eat every bite. I think I may try it again with some changes.
this recipie was from a magazine so i was going to add it,but looks like that was already done. but i have to say this recipie is really really good, exept i didnt use tortillas because i thought that they would absorb the soup part and get to soggy. so instead i used tortilla CHIPS. this turned out well. it gave it and extra crunch here and there. i also found that this recipie is easy to eat as a dip sort of thing. i ate it like a dip with the tortilla chips also. all in all i thought this recipie was great and that is the only thing i changed! =]
I used leftover seasoned taco meat in this recipe, other than that, I made no changes. Good base recipe, next time I'd goose it up a bit with more add-in's. Even with the seasoned taco meat I used, it was still bland. I made little bowls of shredded lettuce, chopped black olives, chopped green onion, diced tomatoes and reduced fat sour cream as toppings for this dish. Each of us was able to top our serving with what we liked.
Big hit with the family. I also added drained diced tomato and chili beans to bulk it up, and add a bit more protein. We loved it.
I selected this recipe for a ski trip because it was quick and easy. I used whole wheat tortillas and added a diced onion, some crushed red pepper and several crushed garlic cloves after cooking the meat. Topped with some lite sour cream, shredded romaine and diced tomatoes. Yum!!
I have been making this for years. It's always a big hit with guys, and it's super quick and easy. If you don't like soggy tortillas then this isn't for you, but personally that's my favorite part.
Excellent! I added macaroni, taco seasoning and kidney beans. I didn't use tortillas. My husband loved this, it is a keeper! Thanks!
French toast is such a perfect breakfast, light lunch, or even supper on these warm days.
Try one of our 100-plus cool cucumber salads.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Burgers never need to be basic again! Try this great recipe with dipping sauce.
With a few key ingredients, you can make a delicious stuffing in just 15 minutes.
This holiday appetizer couldn't be easier--or tastier!