Campbell's Kitchen Mexican Stroganoff |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Hot cooked egg noodles are topped with a savory mixture of ground beef, onion, taco seasoning mix, Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup, sour cream and Pace® Picante Sauce. Ingredients:
2 teaspoons butter |
1 medium onion, chopped |
1 clove garlic, minced |
1 pound ground beef |
1 (1 ounce) package taco seasoning mix |
1 (10.75 ounce) can campbell's® condensed cream of mushroom with roasted garlic soup |
3/4 cup sour cream |
1/4 cup pace® picante sauce |
hot cooked egg noodles |
Directions:
1. Heat the butter in a 10-inch skillet over medium heat. Add the onion and garlic and cook until tender. Remove the onion mixture from the skillet.
2. Cook the beef in the skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
3. Stir the onion mixture, taco seasoning, soup, sour cream and picante sauce in the skillet and cook until the mixture is hot and bubbling, stirring often. Serve the beef mixture over the noodles.
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