Stir the soup and salsa in a 2-quart saucepan.Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Stir 1/2 cup soup mixture in the skillet and cook until the beef mixture is hot and bubbling.Heat the remaining soup mixture over medium heat until hot and bubbling.Place the chips onto a serving platter and top with the beef mixture. Spoon the soup mixture over the beef mixture. Top with the tomato and jalapeño pepper, if desired.
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup0.5 cup Pace® Chunky Salsa1 pound ground beef1 small onion, chopped (about 1/4 cup)5 cups tortilla chips1 medium tomato, chopped (about 1 cup)1 jalapeño pepper, sliced (optional)
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