I got this recipe from my Campbell’s Soup Recipe cookbook and it was a real hit with the kids. The recipe makes a 9 x 13 inch baking dish full and we ate it all in one sitting. No leftovers is a clear cut sign that we have a winner on our hands. Even my very picky four-year-old liked this dish.
The cool thing about this recipe is that it can be baked casserole style or it can be cooked in the crock pot for an easy one pot meal.
1 pound ground beef (or turkey, chicken, or pan sausage)
1 can (10 1/2 ounces) Campbell’s tomato soup
1 cup Pace Chunky salsa or Picante sauce
1/2 cup milk
6 (8-inch) flour tortillas cut up into 1 inch pieces
1 cup shredded cheese
To prepare casserole style:
Preheat oven to 400 degrees. Cook meat in medium skillet and pour off fat. Add tomato soup, salsa, milk, tortillas, and 1/2 cup of the cheese. Mix well and spoon into a 9 x 13 inch baking dish. Bake for 30 minutes or until hot and bubbly. Remove from oven and sprinkle with remaining 1/2 cup of cheese.
To prepare in crock-pot:
Substitute milk with 1/2 cup water. Brown meat in skillet and drain off fat. Combine meat, tomato soup, water, salsa, and tortillas in slow cooker. Cover and cook on low 7 to 8 hours or on high 4 to 5 hours. Stir in the cheese, cover, and let cook 5 minutes longer or until cheese is melted.
This dish goes well topped with sour cream and chopped green onions. Enjoy!