- 1 pound ground beef
- 1 (16 ounce) jar Pace® Picante Sauce
- 2 tablespoons chili powder
- 8 (8 inch) flour tortillas
- 1 (10.75 ounce) can Campbell's® Condensed Cheddar Cheese Soup
- 1 cup shredded Cheddar cheese
- sour cream (optional)
- Cook the beef in a 10-inch skillet over medium heat until it's well browned, stirring often to separate meat. Pour off any fat.
- Stir the picante sauce and chili powder in the skillet.
- Layer4 tortillas in a 2-quart microwave-safe shallow baking dish. Top with half of the meat mixture and half of the soup. Repeat the layers. Top with the cheese. Cover the dish.
- Microwave at 70% power for 8 minutes or it's until hot and bubbling. Serve with sour cream, if desired.