taco soup


1  19  ounce can Progresso® hearty tomato soup
1/2  cup refrigerated taco sauce with seasoned ground beef (from 18 ounce container)
1  4 1/2 ounce can Old El Paso® chopped green chiles
1/4  cup shredded Monterey Jack cheese (1 ounce)
1/4  cup crushed corn chips


1. In 2-quart saucepan, mix soup, ground beef, and chiles. Cook over medium heat, stirring occasionally, until hot.
2. Top individual servings with cheese and corn chips.

1. Substitute Old El Paso® taco sauce with seasoned shredded chicken if you prefer chicken to ground beef.
2. Serve soup with warm tortillas.

Post a Comment