Cook the beef, onion and chili powder in a 10-inch
skillet over medium-high heat until the beef is well
browned, stirring often to separate meat. Pour off
any fat
Stir 1/2 cup soup in the skillet and cook until the
mixture is hot and bubbling.
Heat the remaining soup in a 1-quart saucepan over
medium-high heat until hot and bubbling. Spoon the
beef mixture into the taco shells. Top with the
soup, lettuce and tomato
Originally Submitted
1/26/2012
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