1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
½ cup Pace® Picante Sauce
8 flour tortilla (8-inch), warmed
2 cup shredded lettuce
1. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
2. Stir the soup and picante sauce in the skillet and cook until the mixture is hot and bubbling.
3. Spoon about 1/3 cup beef mixture down the center of each tortilla. Top with the lettuce. Fold the tortillas around the filling.
article courtesy of KitchenDaily.com