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Source: Campbell's Recipes
Tagged With: 4 servings (about 1 1/4 cups salad and 1 tortilla
Fiesta Salad
Let us show you how easy it is to make tortilla cups to be filled with a kicked-up salad featuring seasoned ground beef, rice, lettuce, tomato and cheese.

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Serves: 4 servings (about 1 1/4 cups salad and 1 tortilla
Prep Time: 15 minutes
Cook Time: 30 minutes
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Vegetable cooking spray
1/2 pound 85% lean Ground Beef
1 medium onion, chopped (about 1/2 cup)
2 tablespoons chili powder
1/4 teaspoon garlic powder
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Tomato Soup
1/4 cup water
1 cup cooked rice (cooked without salt)
1 teaspoon vinegar
4 flour tortilla (6-inch)
2 cups shredded lettuce
1 medium tomato, diced (about 1 cup)
1/4 cup reduced-fat shredded Cheddar cheese (about 1 ounce)

Spray a 10-inch skillet with the cooking spray. Heat over medium-high heat for 1 minute. Add the beef, onion, chili powder and garlic powder. Cook until the beef is well browned and the onion is tender, stirring often to separate meat. Spoon off any fat.
Stir the soup, water, rice and vinegar in the skillet and heat to a boil. Reduce the heat to low and cook for 10 minutes, stirring occasionally.
Place 4 (6-ounce) custard cups, upside down in a 15 x 10-inch jelly roll pan. Drape 1 tortilla over each cup. Bake at 400°F. for 5 minutes or until the edges of the tortillas are golden brown. Allow the tortillas to cool on the cups.
Arrange 1/2 cup lettuce in each tortilla cup. Top each with 2/3 cup beef mixture, 1/4 cup tomato and 1 tablespoon cheese.
Alternate Preparation: If you don't have custard cups, serve as above on flat tortillas. In step 3, place the tortillas on a baking sheet. Bake at 400°F. for 5 minutes or until the edges of the tortillas are golden brown.
Recipe Note: This is a great way to use up leftover rice!

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