A Must Try Recipe

Wow! It has been quite a while since I last posted. Not much to say for myself, other than I just haven't gotten around to doing it.

I found a great recipe for Taco Salad that I just had to share with everyone. I made it last night for Lamar and I and I have to say it is probably the best taco salad I've ever had. If you make it let me know your thoughts.

Taco Salad from Campbell's Kitchen

Ingredients:

1 lb. ground beef (I used diced chicken breast)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
1/2 cup water
1 pkg. (1.12 ounces) taco seasoning mix
2 tbsp. chopped green chiles
1/2 tsp. ground cumin
1 can (about 15 ounces) kidney beans, rinsed and drained (or whatever kind of bean you like)
2 cups tortilla chips
4 cups shredded lettuce
1/2 cup sour cream
1 medium tomato, chopped (about 1 cup)

4 green onions, sliced (about 1/2 cup)

Shredded Cheese (I used a four blend cheese, but you can use whatever you like)

Directions:
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.

Stir 1/2 can soup, water, taco seasoning, chiles, cumin and beans in the skillet and cook until the mixture is hot and bubbling.

Heat the remaining soup in a 1-quart saucepan over medium heat until it's hot and bubbling.

Arrange the chips on a large serving platter. Top with the lettuce, beef mixture, remaining soup, shredded cheese, sour cream, tomato and onions.

Serves 6.