Page 14 July 8, 2021 EL SEGUNDO HERALD
Tacos or mac and cheese tonight? You can have both when you serve these individual cups filled with family-favorite ingredients like ground beef, salsa, corn, elbow
macaroni and Cheddar cheese. They’re super delicious and sure to become a weeknight favorite!
Ingredients Directions
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• 1 pound ground beef
• 1 can (10 1/2ounces) Campbell’s® Condensed
Cheddar Cheese Soup
• 1/2 cup Pace® Chunky Salsa
• 1/2 cup frozen whole kernel corn, thawed
• 1 1/2 cups elbow macaroni, cooked and drained
(about 3 cups cooked)
• 1 1/2 cups shredded Cheddar cheese (about
6 ounces)
Mini Taco
and Cheese Cups
Provided by Campbell Soup Company
• Step 1: Step 1 Heat the oven to 350°F. Line 12 (2 1/2-inch) muffin-pan cups with foil liners.
• Step 2: Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.
Pour off any fat. Remove the skillet from the heat.
• Step 3: Stir in the soup, salsa, corn, macaroni and 3/4 cup cheese. Spoon about 1/2 cup beef mixture into each muffinpan
cup. Sprinkle each with about 1 tablespoon remaining cheese.
• Step 4: Bake for 15 minutes or until the beef mixture is hot and the cheese is melted.