I went all rogue over here today by making these Classic Weeknight Tacos on a Saturday afternoon. What can I say? I’m super rebellious that way. Seriously though, this recipe gets a huge OMG from me and the people I feed. This Campbell’s recipe is the I-am-100%-stuffed-but-I’d-gladly-eat-another-plate-full type of recipe. Without a doubt the best beef tacos I’ve ever made.
Similar to the Creamy Perogie Dinner I made a few weeks ago, I really felt that you couldn’t mess with the classic beef taco recipe. Wrong. So wrong. The addition of beef broth and Campbell’s Condensed Tomato and Basil Soup make this taco recipe a definite keeper!
As I was licking the pan afterwards, I began to contemplate where else I could use the amazing beef mixture included in this recipe and I came up with a few other alternatives.
1) Toss with cooked pasta
2) As a dip at parties, kept warm in a fondue pan
3) For Sloppy Joes with a tex-mex twist
4) Served over nachos
5) In a bowl with a spoon. I’m kidding. Maybe. Have I mentioned this is delicious?
I’m also thinking this is the perfect recipe for ski weekends. I can make the beef mixture ahead of time and transport in separate containers to the chalet. Once there, I need only heat up the beef in the microwave. Lined up on the counter, everyone can serve themselves.
Basically, I’m just looking for as many reasons as possible to include this recipe in my life. I certainly see it showing up on Taco Tuesdays for many weeks to come. The beauty, of course, is that I won’t be making it! It’s so simple to pull together I’m going to delegate the making of this from now on to my 12 year old. I like recipes that allow me to delegate. Thank you Campbell’s.
Classic Weeknight Tacos
- 1 tbsp canola oil
- 1 lb lean ground beef
- 4 tsp chili powder
- 1 onion chopped
- 1 green pepper chopped
- 1 can Campbell's Condensed Tomato with Basil and Oregano Soup
- 1/2 cup Campbell's Ready to Use Beef Broth
- 8 hard taco shells
- 1/2 cup shredded lettuce
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1/2 cup chopped tomato
- 1/4 cup chopped green onion
Heat oil in a large, nonstick skillet set over medium-high heat. Crumble in ground beef; season with chili powder blend. Cook, stirring and breaking up beef, for 5 to 7 minutes or until browned. Stir in onion and pepper. Cook, stirring occasionally, for 3 to 5 minutes.
Reduce heat to medium-low. Pour in soup and broth; bring to a simmer. Cook, stirring often, for 5 to 7 minutes until sauce is thickened. Remove from heat.
Fill taco shells with shredded lettuce and some of the beef mixture. Garnish with cheddar, sour cream, tomatoes and green onions.