Beef Taco Bake

1 pound ground beef

2 cans (10 3/4 ounces) Campbell's® Condensed Tomato Soup

2 cups Pace® Picante Sauce

1 cup milk

16 corn tortillas (6-inch), cut into 1-inch pieces

2 cups shredded Cheddar cheese (about 4 ounces)

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

Stir the soup, picante sauce, milk, tortillas and half the cheese in the skillet.  Spoon the beef mixture into a 2-quart shallow baking dish.  Cover the baking dish.
Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbling.  Sprinkle with the remaining cheese.

Adapted From Campbell's Kitchen