A spicy fig jam that can be used to spice up your next PB&J or to spread on toast for breakfast. For roughly 2 weeks, the jam can be stored in the refrigerator.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 12 tacos |
Ingredients
- 2 pounds ground beef
- salt and ground black pepper to taste
- 1 (14.5 ounce) carton Campbell’s Mexican-style tomato soup
- 12 taco shells, warmed
- ¾ cup shredded lettuce
- ¾ cup diced tomato
- ⅓ cup shredded Cheddar cheese
Instructions
- Cook and stir beef in a 12-inch skillet over medium-high heat until well browned and crumbly, 7 to 9 minutes. Pour off any fat. Season with salt and pepper.
- Stir soup into the skillet and bring to a boil. Reduce the heat to low and cook, stirring often, until soup is reduced, about 5 minutes.
- Divide beef mixture among taco shells. Top with lettuce, tomato, and cheese.
Nutrition Facts
| Calories | 537 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 3 g |
| Protein | 32 g |
| Saturated Fat | 11 g |
| Sodium | 560 mg |
| Sugars | 1 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Made it and everyone enjoyed this tacos!
it is good
good
My parents supervised me on the tacos (actually burritos) and they loved it picture shown
The soup that was required wasn’t available at my grocer, so I used seasoned canned tomatoes instead. I also took the tomatoes and added a can of sliced potatoes (drained first) and cooked them in a sauce pan for about 30 minutes before adding them to the browned beef. It came out spectacularly and I will be doing this again soon. Great recipe!
The meat was great for tacos! Very basic but for minimal effort the flavour was good!
Good Tacos