Fiesta Salad

From: Campbell's Kitchen
Prep: 15 minutes
Cook: 15 minutes

Serves: 4


Vegetable cooking spray 
1/2 lb. ground beef (85% lean)
1/2 cup chopped onion (about 1 medium)
2 tbsp. chili powder 
1/4 tsp. garlic powder 
1 can Campbell's® Healthy Request® Condensed Tomato Soup 
1/4 cup water 
1 cup cooked rice, without salt
1 tsp. vinegar 
4 flour tortillas (6-inch) 
2 cups shredded lettuce 
1 cup diced tomato (about 1 medium)
1/4 cup shredded Cheddar cheese, reduced-fat (1 ounce)


Spray 10-inch skillet with cooking spray. Heat over medium-high heat 1 minute. 
Add beef, onion, chili powder and garlic powder. Cook until beef is browned and 
onion is tender, stirring to separate meat. Spoon off fat. Stir in soup, water, 
rice and vinegar. Heat to boiling. Reduce heat to low. Cook 10 minutes, 
stirring occasionally. Meanwhile, in 15- by 10-inch jelly roll pan, place 4 
custard cups (6-ounce), upside down. Drape 1 tortilla over each cup. Bake at 
400°F. 5 minutes or until edges are golden. Allow tortillas to cool on cups. In 
each tortilla cup, arrange 1/2 cup lettuce. Top with 2/3 cup meat mixture, 1/4 
cup tomato and 1 tablespoon cheese.

TIP: If you don't have custard cups, serve as above on flat tortillas. In step 
3 on baking sheet, arrange tortillas. Bake at 400°F. 5 minutes or until edges 
are golden.
Rhonda G in Missouri  
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