I found this recipe in my Campbell's cookbook. They called it a taco bake but I really think it is more like enchiladas. It is the fastest way I know to make beef enchiladas and my family loves it. You use tomato soup in the sauce instead of tomato sauce. It makes it just a little sweeter than regular enchiladas. I also like how the chunky salsa makes it seem like there are a lot of yummy veggies in it (like peppers, tomatoes and onions) without taking the time to chop up the veggies like I do in my regular enchiladas. Everything is soft and chewy and easy for kids to cut and eat themselves. I've made a few changes from the original recipe...of coarse! Mostly just adding some extra tortillas and mixing in some kidney beans.
Campbell's Easy Enchiladas (a.k.a. Campbell's taco bake)
1 1b. ground beef
8 flour tortillas (ripped into 2 in. pieces)
1 cup salsa
1 can tomato soup
1/2 cup milk
1 1/2 cups cheddar cheese (divided)
1 can kidney beans (drained and rinsed) -optional
Cook beef in a large skillet. Add all remaining ingredients except for 1/2 cup of the cheese. Place tortilla mixture in a 9x13 pan. Top with remaining cheese. Bake at 350 for 20 minutes or until hot and bubbly! See...super easy!
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