Fabulous Wet Burrito

Tasty burritos found on allrecipes.com.

Ingredients

• 1 pound ground beef


• ½ cup chopped onion


• 1 clove garlic, minced


• ½ teaspoon cumin


• ¼ teaspoon salt


• 1/8 teaspoon pepper


• 1 (4.5 ounce) can diced green chile peppers


• 1 (16 ounce) can refried beans


• 1 (15 ounce) can chili without beans (We like to make this one with 1½ cup of leftover homemade chili.)


• 1 (10.75 ounce) can condensed tomato soup


• 1 (10 ounce) can enchilada sauce


• 6 (12 inch) flour tortillas, warmed


• 2 cups shredded lettuce


• 1 cup chopped tomatoes


• 2 cups shredded Mexican blend cheese


• ½ cup chopped green onions

Directions

1. Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.


2. In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.


3. Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

Fiesta Chicken & Rice Bake

Campbell's Soup recipe originally found here.

Ingredients:

 

• 1 can (10¾ ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)


• 1 cup Pace® Chunky Salsa OR Pace® Picante Sauce 


• ½ cup water 


• 1 cup whole kernel corn 


• ¾ cup uncooked regular long-grain white rice 


• 4 skinless, boneless chicken breasts halves


• Paprika 


• ½ cup shredded Cheddar cheese

 

Directions:

 

1. Mix the soup, salsa, water, corn and rice in a 2-quart shallow baking dish. Top with the chicken and sprinkle with the paprika. Cover.


2. Bake at 375°F. for 45 minutes or until chicken is cooked through. Sprinkle with the cheese.

Cheddar Broccoli Chicken

Another soup can recipe.

Ingredients

• 1 tablespoon vegetable oil


• 4 skinless, boneless chicken breasts


• 1 (10.75 ounce) can Campbell's® Condensed Broccoli Cheese Soup or Campbell's® Condensed 98% Fat Free Broccoli Cheese Soup


• 1/3 cup milk


• 2 cups fresh broccoli flowerets or frozen broccoli flowerets


• 4 cups hot mashed potatoes

Directions

1. Heat oil in skillet. Add chicken and cook until browned.


2. Add soup, milk and broccoli. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve over potatoes.

One Dish Chicken & Rice Bake

Another delicious Campbell's Soup recipe.

Ingredients

• 1 can Condensed Cream of Mushroom Soup


• 1 cup water


• ¾ cup uncooked regular long-grain white rice


• ¼ tsp. paprika


• ¼ tsp. ground black pepper


• 4 skinless, boneless chicken breasts

Directions

1. Mix soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish.


2. Top with chicken. Season with additional paprika and pepper. Cover.


3. Bake at 375°F. 45 min. or until done.

We like to put the pepper and paprika right on the chicken while it bakes.

Chicken & Stuffing Skillet

Another simple, delicious soup can recipe from Campbell's.

Ingredients:

• 1 tbsp. butter OR margarine


• 4 skinless, boneless chicken breasts


• 1 6oz box chicken stuffing mix


• 1 can condensed cream of chicken soup


• ½ cup milk


• ½ cup shredded Cheddar cheese

Directions:

1. Heat butter in skillet. Add chicken and cook 12 to 15 min. or until done. Remove chicken.


2. Prepare stuffing in skillet according to pkg. directions except let stand 2 min.


3. Top with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.

TIP: *Delicious with cream of celery or cream of mushroom soup.

Beef Stroganoff

As easy as hamburger helper but ten times tastier, this stroganoff is one of Jaime's cousin Jenny's recipes.

Ingredients

• 1½lbs ground beef


• 1 can cream of mushroom soup


• ½ cup water


• 1 envelope onion soup mix


• ½ cup sour cream


• 4 oz can mushrooms


• hot cooked noodles

Directions

1. In large skillet, brown ground beef, drain.


2. Stir in soup, water and onion soup mix. Reduce heat, cover and simmer for 20 minutes.


3. Stir in sour cream and mushrooms then heat through. Serve over hot noodles.

Pot Roast

Ingredients

• 2lbs stew meat


• 1 can condensed cream of mushroom soup


• 2 medium russet potatoes pealed and cubed


• 1 pound carrots, pealed and chopped


• ½ onion diced

Directions

1. In large Crockpot  heat all ingredients on low for 6 hours or until meat falls apart and veggies are soft

Chicken Quesadillas

Super easy quesadillas based on this soup can recipe.

Ingredients

• 2 skinless, boneless chicken breast, cubed


• 1 can Condensed Cheddar Cheese Soup


• 1 cup salsa


• 10 flour tortillas (8-inch)

Directions

1. Preheat oven to 425°F


2. Cook chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through.


3. Spread soup mixture on half of each tortilla to within 1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.


4. Bake 5 min. or until hot.

Lemon Broccoli Chicken

Pictured with wild rice and steamed carrots. This recipe is based on a recipe from All Recipes.

Ingredients

• 2 tbsp lemon juice


• 1 tbsp vegetable oil


• 4 skinless, boneless chicken breasts


• 1 can (10 3/4 oz.) Condensed Cream of Broccoli Soup


• ½ cup milk


• ground black pepper to taste

Directions

1. Heat oil in skillet. Add chicken and cook until browned.


2. Mix soup, milk, and lemon juice and add to chicken. Top chicken with pepper. Heat to a boil. Cover and cook over low heat 5 minutes or until done.