| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons butter
- 1 medium onion, chopped (about 1/2 cup)
- 1 clove garlic, minced
- 1 pound ground beef
- 1 package (about 1 ounce) taco seasoning mix
- 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
- 3/4 cup sour cream
- 1/4 cup Pace® Picante Sauce
- Hot cooked egg noodles
Instructions
- Heat the butter in a 10-inch skillet over medium heat. Add the onion and garlic and cook until tender. Remove the onion mixture from the skillet.
- Cook the beef in the skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
- Stir the onion mixture, taco seasoning, soup, sour cream and picante sauce in the skillet and cook until the mixture is hot and bubbling, stirring often. Serve the beef mixture over the noodles.
Reviews
Made with 1 lbs of bulk taco beef from Wampler. No need for the season packet this way. Served over 8 oz of mini-shells. Wonderful quick meal after all the trick or treaters had left the neighborhood. Next time I will omit the soup and add 4 oz of softened cream cheese and 4 oz of shredded cheddar.
This was pretty good! Next time I make it I am going to decrease the sour cream to 1/2 c. and increase the salsa to 3/4 c. – 1c. I used a local salsa called Sadie’s . I do not know if you can get it outside of New Mexico but it has more spice to it not quite so tomatoey!
Delicious made it with ground pork