Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.Stir the soup and picante sauce in the skillet and cook until the mixture is hot and bubbling.Spoon about 1/3 cup beef mixture down the center of each tortilla. Top with the lettuce. Fold the tortillas around the filling.
1 pound ground beef1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup0.5 cup Pace® Picante Sauce8 (8-inch) flour tortilla, warmed2 cups shredded lettuce
Who says a burger always has to be served ...
Two potatoes are better than one, especial...
Ground beef, picante sauce, tortillas and ...
Since this chili slowly simmers all day lo...