Campbell’s Microwave Enchilada Torte
8 soft taco size flour tortillas
1 lb. ground beef
1 jar chunky salsa
2 tablespoons chili powder
1 can Campbell’s Cheddar Cheese Soup
1 cup shredded Cheddar cheese
Sour cream (optional)
Cook beef in skillet until browned. Pour off fat. Add salsa and chili powder, stir.
Layer 4 tortillas in a 2-quart microwave-safe shallow baking dish. Top with half of the meat mixture and half of the soup. Repeat layers. Top with shredded cheese. Cover with microwave safe wax paper or platic wrap.
Microwave at 70% power for 8 minutes or until hot. Serve with sour cream if desired. Serves 6.
Put together a salad for a side, and maybe some crispy tortilla chips to scoop up the last of the gooey stuff and you’ve got a quick, easy, summer-time dinner.