Nacho Tacos Recipe

Cook the beef onion and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned stirring often to separate meat. Pour off any fat.

Stir 1/2 cup soup in the skillet and cook until the mixture is hot and bubbling.

Heat the remaining soup in a 1-quart saucepan over medium-high heat until hot and bubbling. Spoon the beef mixture into the taco shells. Top with the soup lettuce and tomato.