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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


  1. 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.
  2. 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.
  3. Fill taco shells with shredded lettuce and some of the beef mixture. Garnish with cheddar, sour cream, tomatoes and green onions.