1 (10 ounce) can condensed tomato soup
1 (4 ounce) can refried tortillas
1 cup shredded Mexican cream cheese
1/2 cup shredded Cheddar cheese
1 (4 ounce) can sliced ripe olives
In a large bowl, whisk together tomato soup, cheese mix, olives and taco seasoning. Place over low heat, stirring constantly. Boil 1 1 1 minute, or until well blended. Crumble slightly over tortillas to keep them together and to cool.
Spread tortillas on bottom of 10 inch skillet. Arrange filled taco shells in bottom of prepared skillet. Add cheese mixture and olives to skillet. Sprinkle with taco seasoning. Broil 30 seconds, until cheese mixture is melted, then continue cooking.
I was really impressed with how good these tacos were. I usually just eat meat in tacos, but this was really tasty. I made no cheese so just left the meats and threw it all in a crockpot. It cooked overnight and it was very good. I will make them again.
Made this for my family of 5 who all love meat & potatoes. Here's what we learned: 1. Tackling a pound of meat with potatoes isn't going to happen. 2. Potato size DOES matter. 3. I had to make my own breadcrumbs. 4. I used ground red pepper (in place of crushed) because I didn't have other ones around. 5. First time I took this to a party, lost, and had to make it all up. I really regret it now because it was so easy to make. I might try it at a barbecue or two down the road.
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