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Beef Enchiladas
Ingredients
1 lb. ground beef
1 pkg. (about 1 ounce) taco seasoning mix or burrito
easoning mix
1 can (about 16 ounces) refried beans
I can (10 3/4 ounces) Campbell's® Condensed Cheddar
Cheese Soup
1 medium onion, chopped (about 1/2 cup)
1 cup cooked regular long-grain white rice (optional)
12 flour tortillas (10-inch), warmed
1 1/2 cups prepared enchilada sauce
Shredded Cheddar cheese
Directions
1. Heat the oven to 350 degrees F. Cook the beef in a 10-inch
skillet over medium-high heat until well browned, stirring often
to separate meat. Pour off any fat. Stir the seasoning mix, beans,
soup, onion and rice, if desired, in the skillet.
2. Divide the beef mixture among the tortillas. Roll up the
tortillas and place seam-side down into a 3-quart shallow
baking dish. Pour the enchilada sauce over the filled tortillas
and sprinkle with the cheese.
3. Bake for 20 minutes or until the enchiladas are hot and
bubbling
Baked Chicken
Broccili and Rice
Ingredients
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream o f
Broccoli Soup
• 1 cup water
• 3/4 cup uncooked regular long-grain white rice
• 1/8 tsp. ground black pepper
• 4 skinless, boneless chicken breast halves (about 1 pound)
• Paprika
Directions
1. Stir the soup,
water, rice and
black pepper in a
2-quart shallow
baking dish. Top
with the chicken.
S p rin k le
the
chicken with the
paprika. C over
the baking dish.
2. Bake at 375
degrees F. for 45
minutes or until
the chicken is cooked through and the rice is tender.
3. Note: Campbell's® Condensed Cream o f Chicken and
Broccoli Soup is no longer available. Campbell's Kitchen has
modified this recipe with Cream ofBroccoli Soup to deliver the
same great dish you enjoyed.
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