These are absolutely fantastic. And require very few ingredients. Throw em in the crock pot for the afternoon, bake some taco shells, and dinner is served!
What you need:
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 boneless beef chuck roast (about 2 pounds)
2 tablespoons finely chopped fresh cilantro leaves
16 taco shells
1 cup shredded Cheddar cheese (about 4 ounces)
Shredded lettuce
Tomatoes
Sour cream
What you need to do:
Stir the soup, chili powder and cumin in a 4-quart slow cooker. Add the beef and turn to coat. Cover and cook on LOW for 6 to 7 hours or until the beef is fork-tender. Remove the beef from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the beef. Return the beef to the cooker. Stir the cilantro in the cooker. Spoon about 1/4 cup beef mixture into each taco shell. Top each with about 1 tablespoon cheese. Top with the lettuce, tomato and the sour cream, if desired.
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