Ingredients:
1 tbsp. olive oil
2 large red, orange or yellow peppers, cut into 2-inch-long strips (about 4 cups)
1 large onion, thinly sliced (about 1 cup)
2 cloves garlic, minced
1 skirt or boneless beef sirloin steak, 3/4 inches thick (about 1 1/2 pounds), cut into very thin strips
1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
1 tbsp. lime juice
6 flour tortillas (8-inch), warmed
1 jar (16 ounces) Pace® Chunky Salsa
Toppings: Shredded Cheddar cheese, chopped avocado, hot pepper sauce, sour cream and shredded lettuce
lime wedge

Directions:
Heat the oil in a deep 12-inch skillet over medium-high heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Remove the vegetable mixture from the skillet.

Add the beef and cook until well browned, stirring often. Remove the beef from the skillet.

Stir the soup and lime juice in the skillet and heat to a boil. Return the vegetables and beef to the skillet and cook until the mixture is hot and bubbling.

Spoon about 1/4 cup beef mixture down the center of each tortilla. Top with the salsa and toppings, if desired. Wrap the tortillas around the filling. Serve with the lime wedges, if desired.

Ref: Campbell Kitchen

Delicious and easy. You really can’t beat that. And as Amy would say, “Cheese?!! OK!!” haha.