Beef Taco Bake
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| Mon, 04-25-2005 - 3:56pm |
OK, TOM is approaching, and surprisingly, I'm not craving sweets. However, I do really want something homey and comforting, and Campbell's Beef Taco Bake has always been a favorite of mine. SO, I made some modifications to the recipe to make it Phase 2 friendly. Hope you enjoy!!
Michele
Ground beef, spicy tomato sauce, tortillas and cheese are layered and baked for a hearty one-dish meal.
Ingredients:
1 lb. ground beef (lean)
1 can (10 3/4 oz.) Campbell's® Tomato Soup (I substituted 1 (6oz.) can tomato paste, which I seasoned with some garlic powder and onion powder.)
1 cup Pace® Chunky Salsa OR Picante Sauce
1/2 cup milk (fat free or 1%)
6 Whole wheat flour tortillas cut into 1" pieces. I used small ones, NOT the large burrito size.
1 cup shredded Cheddar cheese (reduced fat, of course)
Directions:
COOK beef in skillet until browned. Pour off fat.
ADD soup, salsa, milk, tortillas and half the cheese. Spoon into 2-qt. shallow baking dish. Cover.
BAKE at 400°F. for 30 min. or until hot. Sprinkle with remaining cheese. Serves 4

Hi Michele,
That sound a lot like the Mexican Lasagna recipe.
OMG that sounds sooooooooo good!!!
We would make PAN burrito's (which is the same) but with the white tortilla's So I guess we'd just substitute for the WW tortillas and it would be the same.
Do you find it taste better a day or two later?