Today will not be known as Taco Tuesday. It will be known as freedom Friday, but still on a Tuesday!
Just kidding. But seriously, can you name the movie that quote is from?
If you guessed the Lego Movie, you are correct. You also probably have it memorized like I do, am I right? That movie is the #1 watched movie of ALL TIME in my house. When we road trip, Mike and I will actually listen to it as well because it’s seriously so darn funny and cute.
Other than that craziness, two more things came to mind when I was writing up this recipe.
1) Man, I stinkin’ love tacos. So much. They are so easy and no one in my family complains because they can customize them to their own tastes. Let’s repeat that last bit… no one in my family complains. Miracles do happen.
2) I can’t believe that this is my last recipe as a Campbell’s ambassador!
Where did time go? I’ve had a great time testing out eight recipes for Campbell’s and writing them up on my site to share with all of you. This is my last one for now, however.
I’ve been wanting to make the Classic Weeknight Taco’s since the beginning and the time has now come for me to try them out. Like all of the Cook With Campbell’s recipes they are easily customizable to suit your family. Mike can’t eat peppers of any type, so I’ve omitted them in my recipe and the Rose doesn’t like onion. Fair enough, those two things were omitted but that’s what makes all these recipes so easy and great. It’s all about using the soups as a great base flavor and then changing it around to suit your family.
Can we talk about ground beef for a moment?
Am I the only person who rinses it with hot water and drains it when she makes it?
This is another step that I add to any recipe using ground beef. I don’t like the grease that not rinsing it adds to a meal. You simply cook it, fill your pan with hot water and drain it. It removes a ton of calories and fat from your meal and honestly, it tastes better.
These tacos are saucier than you will be used to, which we loved and as an added bonus, the meat will make a fabulous taco salad topping because of it. The kids both inhaled them (win!)and I loved how easy they were to make.
I’d like to thank Campbell’s for fabulous fun over the last few months of testing out and writing up their recipes, who knows, maybe there will be more in the future!
Happy cooking everyone!
- 1 tbsp canola oil 15 mL
- 1 lb lean ground beef 454 g
- 4 tsp chili powder 20 mL
- 1 onion chopped
- 1 green pepper chopped
- 1 mL can CAMPBELL’SÂ® Condensed Tomato with Basil and Oregano Soup 284
- 1/2 cup CAMPBELL’SÂ® Ready to Use Beef Broth 125 mL
- 8 hard taco shells
- 1/2 cup Shredded lettuce 1 tbsp per taco
- 1/2 cup Shredded Cheddar cheese 1 tbsp per taco
- 1/4 cup Sour cream Â½ tbsp per taco
- 1/2 cup Chopped tomato 1 tbsp per taco
- 1/4 cup Chopped green onion Â½ tbsp per taco
- 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.
- Rinse with hot water and drain.
- 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.
- Serving Size: 4