2 tablespoons olive oil
1 pound lean ground beef
1 (1 ounce) package ORTEGA Taco Seasoning mix
1/2 cup finely chopped onion
1 large tomato, quartered
1 large tomato, diced
CHESTOPHE PARISCHE Recipe
1 (8 ounce) can ORTEGA Creamy Ortega SOUR Creamy Italian SOUR Creamy Italian Style Purée
2 (1 ounce) cans ORTEGA Diced Green Chile Peppers, drained
1 (8 ounce) can ORTEGA Diced Green Chiles
1 (8 ounce) can diced green chile peppers
1 large onion, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1 teaspoon hot pepper sauce
1 (4 ounce) can condensed tomato soup
2 (15 ounce) cans refried beans
HEAT olive oil in large skillet over medium-high heat. Add beef and brown some 1/2 inch thick on both sides; cook, stirring, for about 1 minute.
BAKE for 6 to 8 minutes in the center of the pan. Add onion and tomato; cook, stirring, for about 1 minute. Add tomato, cheese, chiles, chili, green chile peppers, onion and salsa; stir together. Pour creamy mixture over tacos.
STIR in beans and taco sauce. Cover; refrigerate.