Tacos
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Sheet
Ingredients
- Meat Option
- ½ cup onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 can Soup Option, (10½ oz / 298 g)
- 8 taco shells
- 1 cup Cheese Option, shredded
- lettuce, shredded
- 1 cup Addition Option
OPTIONS
Meat - Use 1 Item
- 500 grams ground beef, (1 lb)
- 500 grams ground pork, (1 lb)
- 1½ cups cooked beef, chopped, plus 2 tablespoons vegetable oil
- 500 grams bulk pork sausage, (1 lb), Shortcut
Soup - Use 1 Item
- condensed tomato soup, Shortcut
- condensed tomato rice soup
Spanish style vegetable soup- condensed tomato bisque
Cheese - Use 1 Item
- Cheddar cheese
- Colby Longhorn cheese
- Monterey Jack cheese
- American cheese
Addition - Use 1 Item
- tomatoes, diced
- avocado, diced
- spring onion, sliced
- salsa, Shortcut
Instructions
- Preheat your oven to 180° C (350° F), get out a baking sheet.
- In a large non stick pan on medium heat, add the Meat Option, onion, garlic, and chili powder. Break up meat with your spatula as it cooks, and cook until well browned. Pour off excess fat.
- Stir in Soup Option and heat through, stir occasionally.
- Place about ¼ cup of meat mixture into each shell and place on baking sheet.
- Bake shells for 5 minutes. Top each shell with Cheese Option, lettuce, and Addition Option.
- Serve and enjoy.
Notes
Fair cost per serving, I need to price check taco shells when I prepare this.
Shortcuts: Bulk Pork Sausage, Condensed Tomato Soup, Salsa.
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