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Classic Weeknight Tacos https://www.metro.ca/userfiles/image/recipes/tacos-classiques-de-semaine-10354.jpg PT10M PT15M PT25M
Heat oil in a large, nonstick skillet set over medium-high heat.Crumble in ground beef; season with chili powder blend.Cook, stirring and breaking up beef, for 5 to 7 minutes or until browned.Stir in onion and pepper.Cook, stirring occasionally, for 3 to 5 minutes.Reduce heat to medium-low.Pour in soup and broth; bring to a simmer.Cook, stirring often, for 5 to 7 minutes or until sauce is thickened.Remove from heat.Fill taco shells with shredded lettuce and some of the beef mixture.Garnish with Cheddar, sour cream, tomatoes and green onion.
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1 Tbsp. (15 mL) canola oil 1 lb (454 g) lean ground beef 4 tsp. (20 mL) chili powder 1 onion, chopped 1 green pepper, chopped 284 mL Campbell's condensed tomato soup with basil and oregano 1/2 cup (125 ml) Campbell's ready to use beef broth 8 hard Taco 1/2 cup (125 ml) shredded lettuce (1 Tbsp. per taco) 1/2 cup (125 mL) shredded cheddar cheese (1 Tbsp. per taco) 1/4 cup (60 mL) sour cream (1/2 Tbsp. per taco) 1/2 cup (125 ml) chopped tomato (1 Tbsp. per taco) 1/4 cup (60 ml) chopped green onions (1/2 Tbsp. per taco)
Classic Weeknight Tacos

Classic Weeknight Tacos

Rate this recipe
3 Votes
4
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    canola oil
  • 1 lb
    (454 g)
    lean ground beef
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  • 4 tsp.
    (20 mL)
    chili powder
  • 1
    onion, chopped
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  • 1
    green pepper, chopped
  • 284 mL
    Campbell's condensed tomato soup with basil and oregano
  • 1/2 cup
    (125 ml)
    Campbell's ready to use beef broth
  • 8
    hard Taco
  • 1/2 cup
    (125 ml)
    shredded lettuce (1 Tbsp. per taco)
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  • 1/2 cup
    (125 mL)
    shredded cheddar cheese (1 Tbsp. per taco)
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  • 1/4 cup
    (60 mL)
    sour cream (1/2 Tbsp. per taco)
  • 1/2 cup
    (125 ml)
    chopped tomato (1 Tbsp. per taco)
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    PRODUCT OF ONTARIO, or Product of Canada, U.s.a. or Mexico, or Product of Spain,


  • 1/4 cup
    (60 ml)
    chopped green onions (1/2 Tbsp. per taco)
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    RED ONIONS

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Imprimer ma sélection

Preparation

Heat oil in a large, nonstick skillet set over medium-high heat.

Crumble in ground beef; season with chili powder blend.

Cook, stirring and breaking up beef, for 5 to 7 minutes or until browned.

Stir in onion and pepper.

Cook, stirring occasionally, for 3 to 5 minutes.

Reduce heat to medium-low.

Pour in soup and broth; bring to a simmer.

Cook, stirring often, for 5 to 7 minutes or until sauce is thickened.

Remove from heat.

Fill taco shells with shredded lettuce and some of the beef mixture.

Garnish with Cheddar, sour cream, tomatoes and green onion.

Source : Campbell

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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