pinkster46

Ingredients

2 tbsp. vegetable oil
1 lb. boneless en, cut into strips
1 medium green pepper, cut into strips
1 medium onion, sliced
1 can (10 3/4 oz.) Campbell’s® Cream of Mushroom OR Campbell's® 98% Fat Free Cream of Mushroom Soup
1/2 cup Pace® Chunky Salsa
8 flour tortillas (8"), warmed
1 cup shredded Monterey Jack cheese

Prep Time: 5 min. Cook Time: 15 min.

Directions

HEAT oil in skillet. Add en and cook until browned, stirring often.

ADD pepper and onion and cook until tender-crisp.

ADD soup and salsa and heat through. Spoon about 1/2 cup en mixture down center of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling.

Serves 4.

TIPS: Serve with rice & pinto beans and shredded lettuce salad; fresh pineapple for dessert.

__________________
“Light and Shadow are opposite sides of the same coin. We can illuminate our paths or darken our way. It's a matter of choice. ~ Maya Angelou


Tina
Proud to be an AMERICAN Mom to:
CJ 6/19/86
Kyle 1/5/88

lorepoetess

Sounds yummy!